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.
starch gelatinization
The UDO can bake frozen, ambient-stored raw dough, or parbaked products such as rolls, baguettes and even larger loaves and cool them to perfect-to-eat level in less than 5-10 minutes. It does so while achieving perfectly even heating and retaining all product characteristics, consistently.
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as…
By Dr. Julien Huen, ttz Bremerhaven Resource scarcity is affecting nearly all sectors of the economy worldwide, with the baking…
By Gary Tucker, Fellow, Campden BRI One of the popular uses of vacuum cooling is for laminated pastry products. Campden…
