Improved shelf life quality is the way ahead for the country’s growing flatbread industry.
Bakery application specialist Casper Høy Simonsen demonstrates how to make a cake gel – and explains why cake gels are ideal for producing moist, high-volume cakes.
It also makes baguettes that are soft and light inside. So how can you adjust the volume without being a functional ingredient expert?
Our bakery experts test soluble and insoluble fibers in toast bread and Asian sponge cake.
If the answer is no and you’d like to learn more about opportunities with cake gels, you’re welcome to download our cake gel technical memo. You’ll find the latest knowledge and trial results from our bakery specialists.
Artisanal bread still rules in the Middle East and Africa, but industrial products are developing fast.
One day of freshness is all you get with a traditional flatbread. We put a new fresh-keeping solution to the test.
Variations in flour quality are no obstacle when producing consistent burger buns for international fast food chains.