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Main Ingredients in Ganache and Their Roles

Explore chocolate ganache ingredients and how they affect taste, texture, and shelf life.
Types of Ganache and Their Main Ingredients

Learn about the main types of chocolate ganache and how they differ based on their ingredient ratios.
Why Balance a Ganache and Is It Necessary?

How to balance a chocolate ganache gets a lot of attention, but let's back up and look at why we balance and if it's necessary for your business.
Business Success
Food Photography Fundamentals: Video Collection

Are you ready to upgrade your product photos? Learn the basics of taking great food photos from a professional food photographer.
Food Photography Fundamentals: Video Collection
Guide to Tempering Methods: Video Collection

Learn to temper chocolate! A basic introduction to chocolate tempering plus videos for each of the different crystallisation methods.
Good for me
Recipe Collection: Gluten-Free Pastries and Baked Goods

Find gluten-free recipes from our chefs here, along with the information you need to meet your customers’ growing demands for “free-from” options.
Recipe Collection: Gluten-Free Options
All About Egg Whites: Article Collection

Whether you're a baker, pastry chef, or curious cook, ingredient technology is key to your success. Here, we take an in-depth look at the science of eggs
Egg Whites in Action: Tips for Cakes and Sponges

A smooth and stable egg white foam is the foundation of airy sponges for opera cake, entremets, ladyfingers, and more.
Egg Whites in Action: Royal Icing

Learn the ins and outs of different types royal icing, a simple preparation with many uses.
Flavor & Texture
Article Collection: Key Sugars in Ganache

Which sugars you choose for your chocolate ganache recipe will affect your product's taste, texture, and shelf life. Explore the science of sugars!
Article Collection: Key Sugars in Ganache
Library: Cakes, Sponges, Biscuits, and More

Cakes and sponges are one of the cornerstones of your bakery, whether used as bases for tarts, layers in entremets or enjoyed on their own.
Egg Whites in Action: Buttercream

Let's look at a recipe for Swiss Meringue Buttercream and focus on the role of egg whites in order to help you produce the best buttercream every time!
Egg White Proteins, A Closer Look: Part 2

Now, let's take a closer look at the structure of egg whites and how it can be impacted by different ingredients. Part 2 of 2
A Closer Look at Egg White Proteins: Part 1

Understanding egg white proteins is crucial for bakers and chefs. We'll look at structure, denaturation, and how this affects your recipes. Part 1 of 2
Whipping Egg Whites: Tips, Tricks, and Best Practices

Learn to get maximum volume from egg white foams for stable, airy mousses, sponges, and more.
Tips for Selecting Eggs

Does egg age matter? Are darker yolks better? Do you want fresh eggs or pasteurized ones? Find the answers here!
Egg Composition

Understanding the whole egg - the science and composition of both the yolk and the white - is crucial for any pastry chef or baker.
Guide to Molded Bonbons: Video Series

Shiny, flavourful moulded bonbons and pralines are a key part of your chocolate business. Explore our video series and start creating your own.

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