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New Strategies Help Bakers Build Better, On-Trend Cakes Vanilla Cake PHOTO COURTESY OF: Stratas Food
date:Oct 31, 2018
o. They combine seamlessly with with liquid oils, without needing pre-hydration or pre-emulsification, and can be included directly into a batter, with rapid uptake and aeration.

Another obstacle manufacturers face is maintaining product freshness without the use of preservatives. Until recently, this proved particularly challenging with high-sugar baked goods, such as cakes. Thanks to the use of enzymes (a macromolecular catalyst), this has changed.

Enzymes have specific biochemical actions

12/25 06:37