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Tag: product formulation

How to lower sugar using thermic predough processes

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.

bbi-2023-03-How to lower sugar using thermic predough processes

Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as