Baking powder suppression in pound cakes
Baking soda or baking powder is the most common carbon dioxide (CO2) source and is used to obtain aerated cakes, for example. Mixing the batter under CO2 pressure is an alternative to using baking powder.
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Functional ingredients go vegan
Health- and sustainability-conscious consumers determine that bakeries follow suit and
reformulate products to be better for you while still preserving their indulgence characteristics. When baking vegan goods, specialty functional ingredients provide the answers to having the best of both worlds.
Functional ingredients go vegan
Conventional fine baked goods such as cakes, muffins and brioche are traditionally made with animal-based ingredients like egg, milk or butter. Replacing those ingredients is directly linked to poor product performance
Fresh off the drawing board: Unifiller cake lines
Consumers are not just hungry for any cakes, but are seeking diversity and sensory experiences in their choices. The technology behind baking such options needs more flexibility.
Cake Concepts delivers Concepts around the world
Cake Concepts was established in 2012 and was built on lots of experience. CEO Simon Holl had been working in the industry for many years before starting up Cake Concepts.
Original Sacher-Torte: an accident makes history
The successful manufacturing of an Original Sacher-Torte depends on more than the blend of ingredients, the right temperature, and the relative humidity within the bakery. Equally important is the precise sequence of 34 individual steps
