Future Platforms in Bakery Innovation
13 Mar 2013 | Puratos
“We see more and more requests in terms of improving the texture of products, such as through softness or moistness. So we are actively working on this subject to try to please the end consumer. In cake, we see that consumers are willing to sometimes have more texture in their cakes. Sometimes they are looking for something drier or with more moisture, and we are trying to cater to that demand,” says Pierre Tossut, Group R&D Director.
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