Search Results for: Cocoa fat
there are many forms of pastry dough, though the most common is shortcrust pastry dough. the basic ingredients of pastry dough are flour, sugar, milk, shortening, baking powder, and eggs. when these ingredients are combined, they form a dough that is flakier or crumblier than bread dough. the high fat
content in pastry dough, and how the fat covers the flour used, is what leads to a flaky pastry. presentation is also more highly valued in pastries, therefore there is typically more time spent on making this product. this leads to a more expensive product. pastry dough likely originated in egypt,...
https://bakerpedia.com/specialties/pastries/
consumer insights consumer insights taste tomorrow discover in-depth insights into global and local consumer behaviour and trends related to bakery, pastry, patisserie and chocolate. read more taste tomorrow sensobus sensory analysis commitments commitments cacao-trace cacao-trace is our sustainable cocoa
chocolate, whether in praline, croissant, cookie or pastry, our collective obsession with chocolate runs deep. at puratos, we understand and share our consumers' love of chocolate. our chocolate products are intense, complex, varied and sophisticated, inspiring passion and delight compound chocolate and fat-based...
https://www.puratos.com/product-categories/chocolate