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Sensory analysis needs the human touch

You can’t beat the human senses for measuring the crispness of a baguette and other sensory attributes of foods. That makes the DuPont sensory panel an indispensable tool.

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Video: Profile of a crisp baguette

Jan Charles Hansen and Stine Møller explain the essential role of the DuPont sensory panel when evaluating crispness in three baguette samples.

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Crispness at full volume

Evaluating the quality of bake-off baguettes is not just about crispness. Volume is another key consideration.

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Insights from emerging markets

Our international team shares their knowledge of the latest bake-off trends.

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A pastry crust above the rest

Tests with fat reduction have found a way to keep filled pastries dry and crisp.

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Free-from is no fleeting fashion

There’s plenty of potential for bake-off on the growing free-from market. And solutions are on the way.

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Delicious bread puts a lid on hunger

Bread high in fibre and protein has a future in weight management.

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Par-baked to meet fresh-keeping goals

Getting a grip on starch is the first step towards a 20-day ambient shelf life.

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Shrinkage under new management

Keen to maintain bread volume after the final bake? You need to take the whole par-baked process in hand.

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Fibre crusts give leather the boot

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.

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Good-looking bakes are all about the crumb

If you think guar gum has become an expensive way to appealing par-baked bread, we’ve checked out the alternatives.

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Crunch time for inferior crusts

How do you eliminate common quality defects in par-baked bread crusts? We ran some tests.

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Video: Introduction to the challenges in par-bake

Casper Hoy Simonsen guides you through the various challenges in par-bake.

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Success starts with the process

Keep the processing hotspots in check, and you’re on the right track for winning par-baked bread.

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