Inclusions can make or break a consumer's choiceBy Donna BerryInclusions provide visual and textural appeal but only if incorporated into a batter or dough properly.
The right balance of sweeteners key in reduced-sugar baked goodsBy Michelle SmithNewer technologies include sweetness enhancers and flavor maskers that can overcome off notes.
Bakers target sugar reductions on sweet baked goodsBy Michelle SmithAchieving lower amounts often takes various approaches to replicate the full-sugar versions.
