Industry & Trends
The Share of the Dessert Line on Café Menus
The share of dessert in turnover and profit, order triggers, the counter effect, making versus buying and menu breadth.
5 min read
Tags
dessert
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
67 articles
In this category
- Product Knowledge
First Class and Standard Baklava: What the Grade Means
The four criteria behind the grade, sheet count and thinness, nut ratio and quality, the fat, syrup balance, the cut and price bands.
5 min read
- Kitchen Guide
Thawing Cold Desserts: Trileçe, Wet Cake and Éclairs
How liquid-soaked and cream products differ in thawing, sweating, filling migration, éclair shells, timings, counter life and service.
5 min read
- Kitchen Guide
Reheating a Syrup Dessert: Heat, Time and the Plate
How syrup behaves under heat, reheating methods, the difference between pastry and dough desserts, plates, accompaniments and the window.
5 min read
- Turkish Desserts & Baklava
Raw Frozen Şekerpare: The Business Bakes and Syrups
The difference between raw and baked frozen, baking parameters, making the syrup, the temperature rule, workload, cost, nutrition and storage.
5 min read
- Frozen Bakery & Patisserie
Chocolate Cheesecake: For Those Who Want It Dense
The physics of cheesecake structure, the effect of chocolate, baking methods, cracking, resting, slicing, nutrition and storage.
5 min read
- Turkish Desserts & Baklava
Baked Frozen Şekerpare: Syrup Dessert Ready to Serve
The structure of şekerpare, syrup uptake, what freezing does to syrup, thawing, service, the business case, nutrition and storage.
5 min read
- Turkish Desserts & Baklava
What Is Midye Baklava? The Origin of Its Name
The origin of the name, how the shape gets formed, the number of sheets, the filling, baking, syrup balance, how it differs and storage.
6 min read
- Turkish Desserts & Baklava
Pistachio Şöbiyet: The Elegance of a Cream Layer
The form of şöbiyet, what the cream does, layering, the crescent shape, baking, syrup, shelf life, service and storage.
6 min read