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.
Moulds are the major spoilage problem for bakeries. They are responsible for big costs due to losses of raw materials and end products. These microorg...
The external factors of shelf life. All bakery products are stored for a short or longer period of time. The temperature at which this is being done v...
Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of wa...
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