Categories
Raw and par-baked frozen dough, börek, poğaça, simit and patisserie products: baking, storage and operations guides.
180 articles
What the product is, the technical advantage of the spiral, choosing pastry, distributing the filling, rolling, arranging the tray, baking and storage.
5 min read
The fat and density of cheesecake, the acid raspberry contributes, making the sauce, folding it in, the seeds, presentation, portions and storage.
5 min read
What makes a hand-made texture, mixing time and speed, fat distribution, using dill, shaping, proving, baking and working from frozen.
5 min read
What home-style means, the choice of fat, preparing the walnuts, mixing, types of sugar, shaping, baking and positioning in a display.
5 min read
The water problem, preparing the filling, choosing apples, cinnamon ratios, the dough, rolling, cutting, baking and storage.
5 min read
Hand-shaped versus machine production, the perceived value of irregularity, shapes, size standards, display, pricing, labour and communication.
5 min read
The difference in leavening, the loss of aroma, baking parameters, which businesses it suits, comparison with classic product, cost, uses and limits.
5 min read
The structure of a savoury biscuit, choosing cheese and its water, using dill, choice of fat, salt balance, shaping, baking and storage.
6 min read
The structure of mousse, choosing the cocoa percentage, layers, cutting, serving temperature, accompaniments, storage and the advantage of the slice format.
5 min read
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