The Texture Report
Official Texture Technologies' blog. A one-stop source for news in the world of texture analysis.
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Stable Micro Systems has released a new hybrid bakery products article covering a recent bakery trend that has given us the cronut (croissant/donut), the wonut (waffle/donut), the brookie (brownie/cookie), and the townie (tartlet/brownie). Large chain stores such as Starbucks have jumped on the trend by introducing products such as the “duffin,” a donut muffin hybrid that promises “the best of a muffin: that moist texture, the iconic shape and then mixing it up with elements of a traditional jam filled doughnut.”
SMS’s article discusses how creative thinking and product development can have completely novel results. The article will be of interest to those working in many areas of the food industry. Please contact your regional manager to request your free PDF copy.