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Produits Farinex
 Helpful tips for bread
Holes in Bread
Lack of Volume
Too Much Volume
Molder Cripples
Hollow Bottom
Excess Shredding/Capping
Moldy Bread
Blisters On Crust
Crust Too Thick
Poor Shaped Loaf
Flat Top/Sharp Corners
Loaf Bursts on the Side
Crust Colour Too Dark
Crust Colour Too Pale
Bread Caves In
Irregular Slices
Poor Flavour
Poor Keeping Qualities
 Helpful tips for cake donut
Raw Centers
Cracking Inside Ring
Cracking on Bottom
"Balling up" Effect
Excessive Spread
High Fat Absorption
Low Volume
 Helpful tips for raised donuts
High Fat Absorbtion
Excessive Spread
Uneven Crust Colour
Low Volume
Blistering
Collapsed Donuts
Irregular Size and Shape
"Balling Up" Effect
 Helpful tips for cakes
Coarse, Open Grain
Shrinking
Thick, Tough Crust
Tight, Close Grain
Crust Cracks On Top
Cake Peaks In Oven
Cake Too Tender
Cupping
Stick Crust
Dry, Crumbly Cake
Uneven Cake
Tunnels & Holes
Soggy Texture
Cake Falls in Center
Low Volume
We can all use tips when our recipes do not give the proper results.

We have created a series of helpful tips to help our customers with their frustrations in the kitchen or laboratory. Our experience has made us come across a lot of cooking symptoms, which is why our clients will take advantage of our knowledge to save time and money.

Simply choose the the tip you wish to view from our list.

Good Cooking !
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conseil pratique de beigne
conseil pratique de pain
conseil pratique de gateau
 
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