Emulsifier choice depends on variety of factorsBy Charlotte AtchleyBakers must consider functionality, processing and other ingredients in the formulation.
Emulsifiers empower bakers to automateBy Charlotte AtchleyThese dough conditioning ingredients allow dough to withstand the forces of equipment.
Dairy and eggs are crucial in baked foodsBy Donna BerryDairy and eggs play important roles in baked foods, although bakers can turn to alternatives.
