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Infusion can be hot and cold cooking. The first one takes a minimum of time (up to 15 minutes). The second requires 10 hours or more, but such a method guarantees the conservation of all the healthy features and active components of the ingredient.
Cream expiration date is unrelated to a microbiology disturbance. It's bound with chemical enzymatic processes (rancidity), which proceed even in a sealed Tetra Pak. That's why mould absence after the expiration date doesn't indicate that cream is ready for use.
Sugar has the ability of reverse crystallization after dissolving in water. To avoid this in the finished candy and keep the consistency of the filling homogeneous and smooth, glucose syrup is added to it as an anti-crystallizer.
Natural honey is full of enzymes, so before adding it to the filling, it must be pasteurized — heated to 70ºC. Otherwise, enzymatic processes will significantly reduce the shelf life of the filling.
Have some oil under the lid of a nut butter jar? No worries! It's just a natural process of nut fat detachment, which happens even within the paste expiration date. Simply stir the mass with a spoon, and it will become homogeneous and yummy again.
Sublimated berries and fruits, waffle crumbs, nuts and other crunchy fillers are best added to fat fillings without water inside. If you add any of these fillers to the emulsion filling (ganache), then it will get wet and won't crunch.