Fruit fillings make a move in fresher cakes
A little water migration is just enough to keep dryness at bay
Author Archives: Grethe Kappel
Go with the chocolate flow
What does it take to make a better chocolate filling? Our lab work produces a new concept
Putting fruit fillings in their place
We test pectin versus starch in a pastry filling
Easy on the budget
A new low-cost alternative for bake-stable fruit fillings