Stretching stock life

Size matters after the freeze

The biggest is always the best in frozen pastry

Hands-on baking

Achieving the 30-days baked croissant

Jan Charles Hansen tells how he gets incredible shelf life performance out of his croissants

The bakery benchmark

Compare with other bakers around the world.

Where do you face your biggest challenges in the pastry business?

• Raw material prices
• Shelf-life
• Product differentiation

Cold chain challenge

Does transport beat up your baking?

How to control flake-off damage in fully baked and par-baked frozen pastries

Know how

Putting fruit fillings in their place

We test pectin versus starch in a pastry filling

Pushing the limits

Easy on the budget

A new low-cost alternative for bake-stable fruit fillings

Master's table

Bring in the enzymes

Moving up to the next level of fresh-keeping pastry