Making the world a little sweeter one pastry tip at at time.
According to the Jan-08 issue of Baking Management magazine, an industry magazine for the processors and producers of, and suppliers or brokers to, the professional baking industry, bakers may be looking into what makes consumers happy (ie, satisfying flavors, relief of hunger) by developing items …read more
For the baking profession: 100% natural whole grain, pure dark roasted barley functions as a 1:1 ratio replacement for black cocoa. Briess Malt & Ingredients Company’s organic flour has same color and flavor characteristic as black cocoa. Briess’ company website PDF company flyer for the …read more
Although not exactly new, this company produces many different fruit purees. Originally designed for the mixologist, they are great for the pastry chef as well.
Flavors available: Pear, Mango, Banana, Kiwi, Raspberry, Passion Friut, Black currant, Strawberry, White peach, Lemon, Morello Cherry, Green Apple, Lychee, Apricot. Keeps for one year unopened, 8 days opened.
Here are several new products, trends and items of interest that can be found on the market. Perhaps you’ve already seen them in stores or through your vendor representatives. Click on a link for more information. Equipment: Mecelli Chocolate Mold Co. They had a booth …read more