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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

RESULT: Our client finally launches a complete range of tasty stuffed croissants

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