Pastry

 
 
 
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  • Size matters after the freeze

The biggest is always the best in baked frozen pastry.
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  • Does transport beat up your baking?

How to control flake-off damage in fully baked and par-baked frozen pastries.
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  • Putting fruit fillings in their place

Over the next 30 days our application specialists will be testing pectin in a soft pastry filling. Keep track of their progress here.
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  • Easy on the budget

A new low-cost alternative for bake-stable fruit fillings.
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  • Bring in the enzymes

Moving up to the next level of fresh-keeping pastry.
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  • Go with the chocolate flow

What does it take to make a better chocolate filling? Our lab work produces a new concept.
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© 2021 DuPont. DuPont™, the DuPont Oval Logo, and all trademarks and service marks denoted with ™, (SM) or ® are owned by affiliates of DuPont de Nemours, Inc. unless otherwise noted.