Category: Bakery & Confectionery Industry Newsletters

Bakery & Confectionery Industry Newsletters Vol. 4

Bakery & Confectionery Industry Newsletters Vol. 4

Alkalised Cocoa Powder For Confectionery Source: bakerpedia.com Cocoa beans are the fruits of the cacao tree and the source of all the tasty chocolate products you know and love. The ancient Olmecs and Mayans are responsible for first cultivating this tree and recognising its potential as food. There are many more forms of cocoa available […]

Bakery & Confectionery Industry Newsletters Vol. 3

Bakery & Confectionery Industry Newsletters Vol. 3

Download Cooking Cream VS Whipping Cream Is There a Difference Cooking cream, also known as culinary cream, is stabilized to withstand high cooking temperatures without curdling or breaking. It contains less butterfat than heavy cream. It is the ideal type of heavy cream for cooking when you need to simmer or bring a dish to […]

Bakery & Confectionery Industry Newsletters Vol. 1

Bakery & Confectionery Industry Newsletters Vol. 1

Chocolate Production Cocoa to Chocolate Chocolate is a key ingredient in many foods such as milkshakes, candy bars, cookies and cereals. Despite its popularity, most people do not know the unique origin of this popular treat. Chocolate is a product that requires complex procedures to produce and they include: Plucking and opening the pods: Cocoa […]