Freeze-Drying & Fruit Snacks
Making Strawberry Powder From Freeze-Dried Fruit
How the powder gets made, grinding, the chemistry of the colour, uses, mixing into cream, baking, quantities and managing moisture.
6 min read
Tags
patisserie
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
5 articles
In this category
- Breakfast, Jam, Tahini & Halva
Using Orange Marmalade in Cakes and Biscuits
The structure of orange marmalade, the bitterness of peel, use in cake batter, biscuit fillings, glazes, ratios, chocolate pairings and storage.
5 min read
- Breakfast, Jam, Tahini & Halva
Apricot Jam for Cake Fillings and Glazing
The technical properties of apricot jam, its role as a moisture barrier, glazing technique, cake fillings, consistency, temperature, alternatives and storage.
5 min read
- Frozen Bakery & Patisserie
What Is Mousse? How Lightness Is Achieved in Patisserie
The physics of mousse structure, mechanisms for holding air, the role of gelatine and chocolate, why mousse collapses, and how frozen mousse behaves.
6 min read
- Frozen Bakery & Patisserie
Why Does Chocolate Drenched Cake Stay Moist? The Science of the Sauce
How absorption works in a drenched cake, the role of crumb structure, and the effect of sauce temperature and resting time.
6 min read
