People went to sunflower due to palm issues. Considering the availability, how effective the growing of sunflower is it might be wise to switch back to palm in several cases as it can be sourced in a sustainable way. Coconut, Shea butter can also be options, but also here an availability is not always obvious. Canola or rapeseed oil can be an effective solution but do give sometimes taste issues.
In some more rich products (e.g. higher in fat) one could think of using products that mimic fat properties and with that cut back on the level of fat by using special starches, fibres and/ or emulsifiers. It can give an extra benefit in the sense that a calorie reduction is obtained as well.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Acrylamide is a compound that can be created during the baking process of in particular grain and potato based products. The discovery in 2002 that so...
This article is the third in a series about shelf life, where we predominantly focus on the microbiological part of spoilage of bakery products. Mould...
This serie will cover a various topics aroudn setting up a bakery, and in particular an industrial size factory making bakery products.
Product challenges
Starch is a unique product due to both its physical and chemical properties and its prominent role in daily food consumption. 70/80% of all calories a...
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