Today’s QSR market segment is full of intense competition with brands continuously trying to differentiate themselves in the area of the value proposition that they are offering their customers. Every professional baker wants to serve their customers the best and most suitable food choice which will not only allure them but also ensure brand loyalty and repetitive purchases. QSRs…
Author: Chef Joseph
Rye : A powerhouse grain with excellent flavour profile | SwissBake
‘Secale Cereale’, commonly known as Rye is a grain closely related to barley and wheat. Its origins can be traced back to as early as the Middle Ages (5th century to the 15th century) when its cultivation was widespread in Russian, European and Egyptian regions. It was a staple cereal of that time and is…
What are Flour Types T45, T55, T65, T150, Type 0 or Type 00, Magic Enzy Flour, Rye Flour T1150, Pizza Flour?
Swiss Bake French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties. These quality flours from us are a result of our dedication and passion for well-crafted flour. Each year we produce only a…
Nine different functions of Eggs in Baking| | SwissBake
Eggs are wonderful. They are used in so many baked products and in so many ways. Most cakes are not possible without eggs and cookies are also difficult to make without eggs. An egg is composed of three main parts plus membranes and two white strands called chalazae that hold the yolk in the center…
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