Baking is part art and part food science. Many customers forget to adjust their recipes for the seasonal changes in the ambient environment. Lots of factors affect the quality of your products including factors outside of your control especially temperature and humidity.
When you’re not sure why your croissants have fallen from flaky to bready or your cakes are no longer the consistency you expect, give Valente a call. Our experienced team can help you adjust your recipes to account for these factors.
Not only do we stand by the products we sell we can help you identify what changes may have affected the quality of your product. Product quality affecting issues may include: