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Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
15 articles
The fat profile of walnut, the risk of rancidity, kernel quality, the size of the chop, differences from pistachio, syrup, filo balance and storage.
5 min read
What the product is, the function of the spiral, the dough, the filling, rolling technique, baking, glazing, storage and reheating.
5 min read
Three sources of calories, differences in slice weight, walnut versus pistachio, the share from syrup, portion advice and placement in a meal.
5 min read
How walnut fat affects the batter, why pieces sink and how to stop it, piece size, replacing flour with walnut, ratios and shelf life.
5 min read
The reactions during toasting, changes in tannins, the release of oil, temperature and time, application in biscuits and storage.
5 min read
Fat, tannin and texture differences, behaviour in the oven, interaction with syrup, shelf life, price and using both on one tray.
5 min read
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