As we’ve seen in our newsletter in March, sugar has a long history and has become increasingly important in many baking products due to their versatility and above all cheep ingredient. Although sugar isn’t always sugar… as there are many specifics and grades available it is still, despite the soaring prices of last year a relatively cheep ingredient. Replacing sugar whilst maintaining texture, structure, shelf life and evenly important recipe material cost the same seems to be a mission impossible: Technically we can create products with no added sugar, acceptable shelf life and potentially minor deviations on texture and structure; however the cost would go through the roof. Then although it is quite a technological challenge, the use of bulk and high intensity sweeteners are restrained in certain countries (amongst others E.U. member states):
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
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...
Highlighting benefits and challenges such as texture improvement, moisture retention, and nutritional enhancement. It covers sugar and fat replacement...
Due to their versatile properties and applications, hydrocolloids are not only used as thickeners and gelling agents but also as stabilizers and emuls...
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