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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 technical properties of apricot jam, its role as a moisture barrier, glazing technique, cake fillings, consistency, temperature, alternatives and storage.
5 min read
The two problems with fresh kiwi, the actinidin enzyme, the advantage of freeze-dried slices, timing, pattern layouts, colour, fixing and storage.
5 min read
The three-phase structure, fat crystals, the melting point of gelatine, temperature thresholds, serving, slicing, transport and thawing.
5 min read
How the two tastes suppress each other, acidity by fruit, the Brix-acid ratio, cream as a buffer, temperature and perception, and adjusting.
5 min read
The origin of the name and its legal definition, the four components, the sponge, preparing the cherries, stabilising cream, assembly and storage.
6 min read
Certification versus claim, separate production lines, how flour blends affect texture, hidden gluten in fillings, and questions to ask before ordering.
6 min read
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