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New Hybrid Pastries Require Imagination, Flavor Knowledge -- And Texture Analysis

April 29, 2015: 12:00 AM EST
Since the invention – and phenomenal success – of New York pastry chef Dominique Ansel’s “cronut” hybrid, bakers have been experimenting with innovations that might capture the same amount of consumer attention, and cash. The result is a “steady stream” of launches: the “duffin” (doughnut/muffin), “townie” (tart/brownie), “brookie” (brownie/cookie), “macanut” (macaroon/doughnut), etc. Stable Micro Systems Business Director Jo Smewing takes a close look at how the textural properties of hybrids are analyzed and how major bakeries are tweaking texture analysis equipment to “ensure consistent production and quality control.” Beyond that, success is simply a matter of a vivid imagination and a knowledge of flavors.
Jo Smewing, "Industry Insider: Texture Technology for Hybrid Bakes", Foodmanufacturing.com, April 29, 2015, © Advantage Business Media
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