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Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
89 articles
What the numbering means, the dimensions of a size one, calculating servings, slicing, layer structure, candles and writing, storage and price.
5 min read
What the base does, choosing biscuits, grind size, calculating the butter, sugar and salt, pressing, whether to pre-bake, tin preparation and slicing.
6 min read
The structure of açma, how it differs from sandwich bread, cutting, the sogginess problem, suitable fillings, unsuitable ones, hot service, presentation and planning.
6 min read
The fat profile of pastry groups, laminated, yeasted, syruped and dry products, coffee strength, milk and the order of service.
5 min read
Mini dessert sizing, the single-bite rule, balancing varieties, arrangement, temperature, timing, quantities per head and leftovers.
6 min read
The geometry of the two tins, slice area, waste, packaging, display, baking behaviour and which suits which product.
5 min read
The structure of the product, how the sauce behaves, cold service, warm service, ease of slicing, accompaniments and storage.
6 min read
The crystal structure of butter, the plastic range, cold, softened and melted uses, creaming, laminated doughs and how to measure temperature.
5 min read
The effect of sugar type, fat temperature, flour protein, liquid, baking time and temperature, gluten-free flours and how storage changes texture.
6 min read
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