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Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
13 articles
The logic of the loaf format, the structure of the batter, how chocolate gets used, slicing, portion maths, counter life, nutrition and storage.
5 min read
How the pattern forms, what cocoa does to consistency, balancing two batters, swirling, the flour blend, baking and storage.
6 min read
The acid effect of lemon, calculating the raising agent, zest against juice, the flour blend, moisture, syrup, baking and storage.
6 min read
The two functions of carrot, the flour blend, binders, grating size, the spices, cream cheese frosting, baking and storage.
6 min read
The structure of sour cherry jam, its acidity, use in cheesecake, cake fillings, crêpes, turning it into a sauce, chocolate pairings and quantities.
6 min read
What the product is, how absorption works, the batter, the sauce ratio, pouring, resting, portioning and positioning in a display.
6 min read
The water and sugar in carrot, the effect of grate size, choice of fat, the role of walnut, spice balance, the loaf form, baking and storage.
5 min read
The structure of orange marmalade, the bitterness of peel, use in cake batter, biscuit fillings, glazes, ratios, chocolate pairings and storage.
5 min read
The physics of the pattern, matching the two batters, how they are poured, the number of passes, tools, cocoa levels, gluten-free batters and baking.
5 min read
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