The Pastry Industry: Sweet Foundations & Savory Fillings There’s no doubt that today’s consumer is open to experiment with new flavors. More than ever before, companies are turning to exotic new ingredient trends that tend to have a more elevated savory positioning. Whether it’s beverages such as fruit and vegetable infused juices, jalapeño peanut butter,… Read more »
What’s the Difference between Flavored Syrups & Extract Syrups?
When it comes to choosing certain foods, especially in today’s market, shoppers are already saturated with choice, but you also have to consider the subcategories of those products. Let’s take, for instance, flavored syrups vs extracts. Flavored syrups come in all types of varieties including sugar free, natural, organic, gluten-free, concentrated, sweetener syrups, etc., and… Read more »
“Lightning” Strikes Twice in the Pastry World
What’s Old is New Again Who ever thought the day would come when cupcakes would no longer be at the top of the charts in the pastry world? Seeing as that which was old is currently making a resurgence, so enters the luxury éclair. In this article, when we mention éclair (meaning lightning in French),… Read more »
Moooove Over Cow’s Milk?
Have you ever walked down the dairy aisle of a grocery store and wondered why they don’t carry camel milk? Me neither. But let’s entertain that thought. Why don’t we see more varieties of milk in our dairy cases? Why are all ice creams made from cow’s milk? Well, let’s not put all our eggs… Read more »
Keeping It 100%
Why it’s important to consider all ingredients in your recipe when making goods with dietary restrictions Considering the dozens of today’s food labels that read gluten-free, vegan, kosher, and so forth, it may be hard for some people to believe that there was once no such thing as dietary restrictions on a mainstream level in… Read more »
Making Healthier Dessert Options
Utilizing Lighter Ingredients for Appetizing Dessert Options By now, many people have thought about what they would like their New Year’s resolutions to be, a lot of which likely have to do with eating healthier and changing their habits. But making the full dietary transition can be difficult, seeing as eating healthy can be more… Read more »
The Secret to Keeping Ice Cream Smooth, Not Icey
A Breakdown of Neutro (Ice Cream Stabilizer – Hot/Cold Process) Have you ever wondered why ice cream has such a smooth texture and how that texture remains so consistent for weeks? Of course the main observation of smoothness that everyone associates with its texture is actually due to the balance of ingredients in the recipe…. Read more »
The Tie That Binds
A Breakdown of PreGel’s Vellutina® (Sorbitol Paste) We’ve all heard the old adage that “oil and water don’t mix.” Although the phrase is one that most people perceive to be true, the fact is, the basis behind the saying isn’t completely accurate. When it comes to frozen desserts, perhaps the most important quality that many… Read more »
Getting Creative with Cuts
At a time when the nation’s economy is unpredictable, many companies and organizations are trying to find immediate cost-saving strategies. With widespread strikes for higher minimum wage, companies are spurring towards innovation to reduce rising costs. Unfortunately, layoffs in the Hospitality Industry are far too real an occurrence due to the high labor costs associated… Read more »
Preparing the Perfect Pop
Remember hearing the music from the ice cream truck as it drove through your neighborhood? That memory instantly evokes nostalgia from your childhood. Maybe it was a hot summer day and you needed to cool off, or maybe you just needed a special treat. Either way, I bet you can taste that memory. In today’s… Read more »
The Inner Workings of a Batch Freezer
Do you really know how a batch freezer works to create frozen desserts? For chefs around the world certain kitchen equipment is a necessity even if it’s not fully understood how it operates. Most chefs probably couldn’t tell you how their freezers work or how their immersion circulators keep their accuracy. In the case of… Read more »
Menu Innovations
For years, the more options a restaurant had the better. Many chains figured if they offered more on their menus then there was less of a chance that diners would want to go elsewhere. Fortunately, Americans are growing tired of clunky and confusing menus. The over-complicated items that span countries and cuisines are now being… Read more »
Cheese: A Dessert Must or No-No?
In the culinary world, wine and cheese share a special connection to the palate and the plate. This connection can be attributed to their harmonious varieties from complementary regions or simply the feng shui between taste and texture. But the lines are blurring as cheeses are now appearing in desserts. Choosing cheeses and wines can… Read more »
Time for Tea
With global tea production far outpacing that of coffee, coffee has a foe in tea. For the first decade of the new millennium, tea saw a worldwide increase of 40 percent, while coffee production rose a mere 7 percent, according to the International Tea Committee and the International Coffee Organization. Euromonitor International states that global… Read more »