Different kind of cakes. We explain in tables about the cakes their needed ingredients and their different methods/characteristics. These are just a few examples. For more examples please contact us by clicking on the icon in the right corner.
Method
Wiener
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Moulds are the major spoilage problem for bakeries. They are responsible for big costs due to losses of raw materials and end products. These microorg...
The external factors of shelf life. All bakery products are stored for a short or longer period of time. The temperature at which this is being done v...
Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of wa...
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