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Sugar substitutes for baking
Here we write about sugar substitutes, ingredients that keep the sweetness but make the biscuits more accessible to people looking to consume less sug...
Sodium metabisulfite and its use in biscuits
There are quite a few factors that make delicious biscuits we love, and one of them is sodium metabisulfite. So, what it is that ensures a biscuit wor...
The Use of Sugar in Baking
Do you know what sugar does and how it affects the process of baking and, in the end, the product itself? We're here to shed some sweet light on this...
Natural Yeast: Back to Basics
The natural yeast was discarded in the 1980s for the more practical and convenient synthetic or commercial yeast that can raise dough faster.
Importance of a Good Packaging Design
Good packaging design even sets the expectation for the price point of your product. We make assumptions on a product’s price point.
The Rise of Healthy Baking
A growing number of companies and brands are putting out healthier alternatives in their product range to accommodate their consumers.
Quality baking and the ‘cookie’ factor
Careful planning and close cooperation between the two companies meant Sandvik was able to install the new steel belt in just two weeks
What Should I Know About Food Labeling?
We often see food labeling as something modern, but it actually started in the UK in the 13th century, under the Assize of Bread law.
ISO and HACCP in Food Industry
Safety between food industry and the market and then between the market and the consumer is one of the most important aspects of the industry as a who...
Product development: Starting afresh
In the world of baking, especially biscuits, launching a new entry to a crowded market requires a precise mixture of many components.
Storage is the final phase of biscuit and cookie production that involves storing product in containers, facilities and conditions that are guaranteed...
Packaging biscuits and cookies in a pack is much more than simply conveying product safely and conveniently to the consumer.
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