Fats and oils in bakery

Fats and oils in bakery. They are tremendously important for many of our products. Most of you will now that fats and oils come with some kind of melting curve, which shows how much of the fat or oil is solid at a certain temperature. But first of all, what is called a fat and…

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From nutriscore B to A in bread

What is a nutriscore? First of all it is good to understand that locally certain different rules apply to Nutriscore due to local eating habits. Based on positives and negatives, nutritional benefits a score is being calculated between A to E. Generically a product can get positive points based on its Energy. As in Sugars,…

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Calorie reduction in biscuits

For calorie reduction in biscuits you first need to know about the basics. Regular biscuits are containing approximately per 100, gram 460 Kcal. Where fats containing 15-20 grams, 60-75 grams of carbohydrates and 6-10 grams of proteins. Every gram of fat will bring about 9 Kcal. Carbohydrates and proteins contribute 4 Kcal. Lower calorie nutrients…

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Reduction of sugar in cake

With the reduction of sugar in cake you need to know. That sugar in most cakes sugar is somewhere between 23-30% of the total formulation. What is a lot. And we may have considered to cut down the sugar in cake. However when replacing sugar many ingredients that are being added having a ‘drying’ effect.…

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