A bakestable filling for croissants
How we helped a client in developing a croissant with a caramel filling in 3 steps:
- In sharing organoleptic objectives and rheology issues, including thermal scales (???)
- In providing customized solutions and complementary innovations have been provided (à supprimer) (speculoos, cappuccino and peanut butter fillings)
- In developing applications by our experts, using this range of bakestable fillings