Vanilla crescents that get really crumbly.
Springerle that jump right.
Juicy stollen, soft gingerbread.
No melted surprises when you open the oven again, no disaster on colorful plates, laboriously covered by thick glazes.
The secret of a good bakery has a lot to do with the fact that the physical processes and chemical reactions behind it are controlled.
That's why Professor Vilgis is now standing in the kitchen of his institute, his hands deep in the flour.
The plan: the perfect Christmas cookies.
With the help of science.