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):
Bakeries can perform premixing themselves or allowing the small materials to be premixed by the supply industry. In other words create a mixture of ra...
During premixing and transportation, one can also employ the method of flour and meal cooling or heating. When flour is transported with warm or cold ...
Ingredient preblending, a fundamental step in the bakery world. The goal of pre-blending is to achieve a homogeneous composition by carefully mixing d...
The item has been added to your shopping cart.
The item has been added to your quotation
The item has been added to your wishlist