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Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
14 articles
The danger zone, the gap between surface and centre, thawing in a fridge, in cold water, in a microwave, cooking from frozen and the rule on refreezing.
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
What the product is, how it differs from classic frozen simit, storage advantages, the end of breakage, how it opens in the oven, parameters, texture and uses.
5 min read
The mechanism of separation, surface moisture, the layer system, batter consistency, oil temperature, frozen product, basket loading and service timing.
5 min read
What part-baking means, how it differs from raw frozen dough, baking parameters, equipment, sesame behaviour, shelf life, planning and cost.
5 min read
The state of yeast in frozen dough, thawing, proving, a temperature and time table, humidity, the proving test, proving cabinets and common mistakes.
5 min read
The physics of heat transfer, starch gelatinisation, double frying, blanching, oil temperature, resting, frozen products and oven adaptation.
5 min read
The geometry of a wedge, the role of the skin, oven settings, air fryer settings, when to season, coated varieties and comparing the two methods.
6 min read
How a frozen pizza heats, trays and stones, shelf position, temperature and time, the thawing debate, added toppings and air fryers.
5 min read
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