Collection: News
High-Ratio Shortening for Buttercream, Icing, and Cake
High ratio shortening for buttercream and icing: what it is, when to use it, and how to read its spec. Order your case with next-day shipping.
Solid Fats: How to Handle them for a Perfect Result
Solid fats are a crucial ingredient in your baking. Learn how to use them correctly according to the result you want to obtain.
Butter Grading: Key for the Bakery Industry
Discover how to identify butter grading, understand its main characteristics, and explore its uses in different preparations.
Margarine Ingredients: Impact on Bakery Products
Discover how margarine works in baking and how it impacts consistency, structure and taste.
European Butter: A Touch of Distinction in Every Bite
What makes European butter so special? Discover its characteristics and applications so you can take your recipes to a new level.
Salted vs. Unsalted Butter: Which is Ideal for Bakery?
In baking, there's always talk about salted vs. unsalted butter. We clarify the difference, and which one is better for your preparations.
