Filling Baked Goods With Care

Italian bakery manufacturer, San Giorgio Dolce & Salato, now relies on a fully automated system from Schubert.   San Giorgio Dolce & Salato was the first manufacturer to introduce pre-baked, filled and frozen croissants to the gastronomic market. To succeed with this product innovation, the company needed a system that…


Using Egg Substitutes To Control Costs And Quality In Cakes

Partial egg replacement can reduce the cost of cake production and keep recipes soft, moist and appealing. By Inge Lise Povlsen, Senior Category Manager for Bakery at Arla Foods Ingredients. Egg prices are going through an extended period of volatility. A number of events in the global egg production industry…

Yeast Solutions For Challenges In A New Age

Along with rapidly evolving consumer trends in Asia Pacific, APFI speaks to Joergen Lundgaard, managing director at Lesaffre Asia Pacific, about the improving yeast and baking solutions.   Could you give us a brief overview of yeast applications? Yeast is most commonly known for its leavening properties and usage in…
subscribe here