Quality demands for filled cakes may be on the way up in Eastern Europe – but not at any price
A high pH is a processing hurdle. We test a solution based on synergistic stabilisers
Line breakdowns can spell disaster for a sensitive wheat-mix dough. Here’s how to extend your time window for repairs
For months of high tortilla quality, you need a fine-tuned recipe
Saturated fats solved the trans fat issue. Now consumers want to get rid of the sats. Here’s what you should be talking to your margarine supplier about
Extend the shelf life of your cake, and you need a filling with a shelf life to match. Here’s how to hurdle the challenges and enjoy the opportunities
If consumers are reluctant to change their habits, you have to work with the habits they’ve got
Whole grain alternatives to wheat open doors to high-fibre bread that consumers will notice
Add a few percent fibre to the recipe, and your healthy par-baked bread will end up as tough as old boots. Enzymes offer a solution.
How do you eliminate common quality defects in par-baked bread crusts? We ran some tests.