Biscuits, cookies and crackers
Baking by infrared radiation is versatile. It is the best heat transfer method for baking all types of biscuits, cookies, crackers to give good structure, texture and volume. The key advantage is that infrared energy penetrates the dough pieces and bakes the product, not only drying the surface.
Hard sweet biscuits
Short dough biscuits
Caramel for biscuit, wafer, cake. Our technology ensures that the moisture in the caramel does not migrate to the biscuit or wafer and the biscuit and wafer stay crisp and the caramel stays soft. Our caramel has a long shelf life in ambient conditions.
Chocolate technology from Michael Greaves from his experience in producing world leading products.
For enquiries and more information contact Baker Pacific at firstname.lastname@example.org