It is a recurrent issue well-known in food processing companies: sometimes, a product that has been successfully manufactured over a long period of time suddenly exhibits a quality problem, although nothing has been intentionally changed.
An internationally recognized method exists to characterize the water absorption capacity with ease and efficiency.
An internationally recognized method helps characterize the water absorption capacity with ease and efficiency. Like many baked products, cookie flavor is an essential aspect of overall quality, as is their texture and appearance.
Queen Margaret University’s food experts have developed a new plant-based, clean-label ingredient to replace palm fat in a wide variety of products across the bakery sector, such as cakes and biscuits. This development could reduce dependency on palm-based ingredients.
Margarine has been a key ingredient in fine pastries for decades, with dedicated products being offered for nearly every single application. An interesting contender is analyzed for its opportunities in baking: liquid oil.
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as well as replicating sugar’s functional benefits. Predough processes are up to both tasks.
