Milk chocolate or dark chocolate? The choice depends on the mood!

During Easter time chocolate will become the protagonist of many recipes, starting with the timeless Easter eggs. Everyone has different tastes about chocolate: milk chocolate or dark chocolate? According to a recent study, published in the magazine Planta Medica, the...

Honey: tips for the pastry shop

Honey is a very ancient ingredient present in the history of gastronomy for centuries. Even in ancient Rome there were numerous sweet preparations with honey as the main ingredient. Honey has a much higher sweetening power than sucrose due to the higher percentage of...

Discovering a new sugar: amasake

Traditionally produced in Japan, amasake is a natural sweetening cream that translated means "sweet love". It is obtained by fermenting rice or other cereals thanks to the addition of the koji mushroom, the same mushroom used for sake. Known since ancient times in the...

Searching for innovation: what will the pastry business look like in 2019?

Trendy, chic and even innovative: there is no longer a single type of dessert. Third Millennium desserts have never been so lively. The modern pastry industry must now interpret many different consumer needs giving rise to different forms of pastry: for young people,...