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Size matters after the freeze

The biggest is always the best in frozen pastry.

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Does transport beat up your baking?

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

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Putting fruit fillings in their place

We test pectin versus starch in a pastry filling.

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Easy on the budget

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

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Bring in the enzymes

Moving up to the next level of fresh-keeping pastry.

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