Cake

 
 
 
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  • Fruit fillings make a move in fresher cakes

A little water migration is just enough to keep dryness at bay.

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  • Bring on the egg alternatives for cakes

Shell-shocked by the rising price of eggs? We try out partial replacement with vegetable protein.

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  • Fitter fats whip up a cake margarine

Saturated fats solved the trans fat issue. Now consumers want to get rid of the sats. Here’s what you should be talking to your margarine supplier about.

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  • Long live the icing in the cake

Extend the shelf life of your cake, and you need a filling with a shelf life to match. Here’s how to hurdle the challenges and enjoy the opportunities.

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  • Making lighter work of sponge cake

Not just any emulsifier will perform in a low-fat cake recipe. We explore how to achieve the best functionality with minimum effort.

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  • Indulgent cakes in healthier portions

Technically there’s nothing to stop us making cakes healthier. The nagging question is: will consumers buy them?

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  • What do consumers say about cakes?

DuPont Nutrition & Biosciences asked Lindberg International to survey consumer cake preferences in five European countries.

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  • Video: Cake margarine cuts the saturates

See how we can make your cake healthier and better in this video from our lab in Brabrand.

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  • Egg prices on the up and down

Prices have fallen back, but egg reduction in cakes may still be a cost-saving option.

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  • Liquid margarine – the new carrier for enzymes?

The work to develop a liquid alternative to block cake margarine is primarily about reducing the content of unhealthy saturated fats. But, as we mention in the film, liquid cake margarine brings a series of opportunities to optimize cake processing – not least by serving as a carrier of softness solutions.

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  • Beating the snag with reduced chocolate fillings

A high pH is a processing hurdle. We test a solution based on synergistic stabilisers.

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  • An affordable price tag for quality fillings

Quality demands for filled cakes may be on the way up in Eastern Europe – but not at any price.

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  • A fresher feeling for long-life cakes

Dry, crumbly cakes could soon be a thing of the past according to our tests with enzymes for improved shelf-life quality.

 
 
 
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