Category: Product science

According to industrial material scientists, powder segregation is a leading cause of product quality issues across manufacturing sectors, impacting everything from pharmaceuticals to household goods. This common phenomenon occurs when a once-homogeneous mixture begins to separate into its constituent parts, creating a frustrating and often problematic user experience.

According to Schär's rigorous quality standards, every product is guaranteed to contain less than 20 parts per million of gluten, making it safe for those with celiac disease. Achieving this while creating a perfectly flaky pastry like the croissant is a significant scientific challenge that Schär has mastered.