Titanium dioxide in the spotlight once again in Europe May 13, 2021 | Ana Rodríguez
Lemon travel cake by Carles Codina, Four Seasons Madrid May 6, 2021 | Marc Oliva
Wei Loon Tan, Nicolas Lambert, and Juan Manuel Herrera, in PastryBCN’s onl... May 12, 2021 | Ana Rodríguez
The highly hydrated ciabatta-like loaf. The True Bread Videos (3 of 6) February 10, 2021 | Marc Oliva
Valrhona Amatika 46%, first pure vegan Grand cru origin Madagascar
Bachour Gastro, by Antonio Bachour
For the company, 2021 is a year of great innovations aimed at continuing to demonstrate its know-how and its commitment to sustainability.
More than 1,000 exhibitors from 40 countries have confirmed their participation in the next edition of the show that will take place next October.
In its next edition, the competition organized by the International Federation of Pastry, Gelato and Chocolate includes a gluten-free category.
The well-known chef shows interesting versions of popular cakes in his book, Radix.
The chef goes back to his childhood with this semolina cake originally from Libya and proposes a version in which he combines ingredients from different countries.
The classic vienna bread dough, ideal for making sandwiches due to its soft and pleasant crumb, has in the kaiser roll format one of its most special and genuinely artisan formats