
Warum erscheint die Sahne in Dessertläden immer gelblich??
Does the cream in your dessert cabinet always look yellowish and the fruits appear dull and gray? The culprits are likely the color temperature and color rendering index of the lighting. This article will teach you how to quickly enhance the appearance and sales of your desserts by selecting 4000K neutral light paired with lamps that have a color rendering index (Ra) von 90 or higher.







