Is it possible to cut the sugar in a favorite cake or cookie without cutting down on indulgence? Our test concepts produce promising results.
Sweet baked goods are as popular as ever in key growth markets. But what do consumers choose and when – and are habits changing?
Consumer preferences will make or break a new bakery product. We explore which bakery fillings are likely to work best in Egypt, Saudi Arabia and South Africa.
Producing a premium croissant with a four-week shelf life is a demanding task. We tested whether an ingredient blend could make it easier for medium-sized bakeries in the Middle East.
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.