Improvements to the freezing and baking stability of ragout filling; knowledge of hydrocolloids
15 June 2015
We are working for a client on improvements to the freezing and baking stability of a ragout filling. Using our knowledge of hydrocolloids (starches, proteins, thickeners) we made a lovely, creamy filling with good baking properties and an excellent freezing stability. Test recipes are evaluated using baking tests, in which our tasting panel judge the products on colour, taste and eating properties.
