Every day is cake day!
There are limitless opportunities to create taste experiences. To do so reliably, cake mixes can help achieve excellent results, every time.
LIBRARY ARTICLES
How do we build a better baking future?
Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer.
The sweet tooth meets the better-for-you mindset
This increasing interest in better-for-you foods continues to fuel product innovation, including in the sweet bakery market.
iba 2023: EUROGERM to unveil collection of new solutions
At iba, EUROGERM will present its Collection #10, ‘The Art of the Signature!’. The 2023-2024 collection provides a variety of solutions to meet the needs of today’s consumers, focusing on concerns about protecting the planet or maintaining good health.
Dawn Foods introduces new non-sticky solution
Dawn Foods launched a new addition to its Pak Perfect Non-Sticky range for the baking industry: the Dawn Exceptional® Pak Perfect Non-Sticky Icing. It is a patent-pending solution for bakery products, and can stay intact even when they are packaged.
Do not get sticky with it: new donut glaze
Dawn Foods launched a patent-pending glaze that strictly sticks with donuts, and never with the packaging or fingers. It also increases shelf life by up to five days and is freeze/thaw stable.
The ever-trendy clean label evolves
Many requirements for clean labels can also be met by suitable dough technologies.
The ever-trendy clean label evolves
There is more to a clean label than the sum of its components. Certain expectations from the technology used in the production of baked of baked goods are associated with this claim.
Wanted: added fibers (Puratos)
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are popular choices in the bakery aisle.
Do not get sticky with it!
Dawn Foods launched a patent-pending glaze that strictly sticks with donuts, and never with the packaging or fingers. It also increases shelf life by up to five days and is freeze/thaw stable.
Science: exogenous enzymes in baked products
The activities of various exogenous enzymes in baked products were systematically analyzed from dough
preparation, through the baking process and into storage.
Glazing for a lasting glow
A glossy layer atop diverse bakery products is a great way to make a first impression and, more often than not, plays a decisive role in purchasing decisions.
