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…

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Vegan is hot and happening. In several products egg whites or egg yolks can be easily replaced by other animal based products, such as certain milk proteins. From a sustainability point of view more and more demand comes for completely plant based products. This means however that the unique functionalities in eggs are lost, as…

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Creams come in several formulations, but roughly we can divide them with either fat or water as dominant source when we start. If we can incorporate air into the cream we can create air to become the dominant source at the final product. Water, the type of fat (or oil) determine what other ingredients to…

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The colour of a product is very often its signature. Some products will receive some decorations, where other products require that the crust will give its attractive appearance. The colour is a result of several factors in the process of creating a product: It’s formulation regarding the number of: sugars proteins starch fat and type…

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Fats and oils consist of a glycerol molecule that can bind 3 different fatty acids. The type of fatty acid makes that we would classify them as saturated, unsaturated or even poly-unsaturated. Generally speaking we can say that saturated fatty acids have the tendency to be more solid at room temperature, where unsaturated fatty acids…

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Many of the products we consume fresh have a short period of fitness for consumption. This can be due to the fact that we need to eat products warm or cold, it can also be due to chemical changes that might happen  over time or due to the fact that moulds or bacteria have started…

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