Taking baking to the next level. Baking it always looks so easy. But then you realize you have hundreds of raw materials to choose from just to bake a simple biscuit.
It can start with something as simple as flour or fat…. If you zoom in you will have multiple options or perhaps just one (but actually the wrong one). You might need to compensate some of its properties because products are too hard, too crumbly or even soft and chewy (when you don’t desire it to be). If we zoom in on sugar, we see that the finer the sugar crystal, the sweeter the product might seem, but also more tender. The coarser the sugar crystal the less sweet, but also harder they appear. So it can be a direction of compensating with sugar crystals and types to design the right texture and structure. In our courses we discuss these qualities and we would like to invite you to follow them in your own pace, on our academy.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Shelf life
Nowadays, shelf life is such an important requirement, it should be of interest to everyone involved in the food chain. There is a growing realization...
Highlighting benefits and challenges such as texture improvement, moisture retention, and nutritional enhancement. It covers sugar and fat replacement...
Classify, benefits and challenges. Within the upcoming article(s) we will try to shed some light into this by sharing some of our research, how ...
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