Texture plays a pivotal role in the appeal and quality of bakery and confectionery products. From the delicate flakiness of a croissant to the satisfying chewiness of a cookie, texture influences consumer perception and satisfaction. It impacts mouthfeel, structural integrity, and even the flavour release of baked goods. For manufacturers, achieving the perfect texture is essential to meet consumer expectations, differentiate products in a competitive market, and ensure consistent quality. Understanding and controlling texture can lead to superior products that delight customers and foster brand loyalty.
