Fine bakery

Fine bakery products, traditionally baked by confectioners and artisans, are today also produced in industrial manners, using highly automised production lines. Development in reasent years has led to a further integration of bakery with the chocolate and confectionery segment. In these more complex products, as well as in more traditional bakery items, the fat system has great influence on the final quality and shelf life of the product.

When choosing the right fat several aspects should be concidered; baking method, type of production line, shelf life, sensory, cost etc.

 Fine bakery products can be classified in three product groups: biscuits & cookies, cakes and laminated pastry.