Cakes with small, white speckles on the crust.
One of the most frequent defects we see on cakes is commonly known as ‘sugar spots.’
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Puff Pastry: The Importance of Resting Periods in Their Manufacturing.
Laminated products require precise dough rheology to achieve their layered structure. Dough elasticity, extensibility, and fat distribution are key to texture and volume.
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Dark Streaks and Patches with a Coarser Cell Structure in Bread Crumbs: Diagnosing and Solving
A common issue with crumb appearance is the presence of dark streaks or patches with coarser cell structures and firmer textures.
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Maillard Reactions: The Browning Challenge in High-Hydration Doughs.
This non-enzymatic browning process occurs when reducing sugars and amino acids react at high temperatures, forming the golden crust, rich flavors, and aromas of baked goods.
