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The chef instructor at Pennsylvania College of Technology shares valuable ideas for cake decorators wanting to elevate their creations with gourmet chocolate.
Weber, owner of Frosted Art Bakery & Studio in Dallas, creates cake designs that range from out-of-this-world sculpted cakes to the tiniest mini wedding cakes.
Lesaffre Yeast Corporation diversifies its portfolio with the acquisition of Delavau Food Partners. This acquisition brings in new ingredients and expertise in maintaining freshness and fortifying baked goods with nutrition.
Lesaffre Yeast Corp and Red Star Yeast celebrates the idea of bringing bakers together and providing industry-leading yeast and ingredients, its philosophy since day one.
Corbion's new facility includes a full-scale baking lab, with a bakery analysis area for assessing the physical properties of doughs and batters or of finished products.
PreGel boasts 25 (and counting) state-of-the-art International Training Centers around the world, with five locations in the United States: Charlotte, North Carolina, Los Angeles, California, Fort Lauderdale, Florida, Chicago, Illinois, and Dallas, Texas.
Image courtesy of Charles Niedermyer II
