A little water migration is just enough to keep dryness at bay.
Shell-shocked by the rising price of eggs? We try out partial replacement with vegetable protein.
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.
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.
Not just any emulsifier will perform in a low-fat cake recipe. We explore how to achieve the best functionality with minimum effort.
Technically there’s nothing to stop us making cakes healthier. The nagging question is: will consumers buy them?
DuPont Nutrition & Health asked Lindberg International to survey consumer cake preferences in five European countries.
See how we can make your cake healthier and better in this video from our lab in Brabrand.
Prices have fallen back, but egg reduction in cakes may still be a cost-saving option.
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.
A high pH is a processing hurdle. We test a solution based on synergistic stabilisers.
Quality demands for filled cakes may be on the way up in Eastern Europe – but not at any price.