Gummy boost for refrigerated doughs
Adding xanthan gum to refrigerated dough mix may prevent the separation of liquid and solid, boosting consumer acceptance, says a new study.
Archives for July 21, 2009
Enzyme system offers extended shelf life for cakes
Caravan Ingredients has developed a new enzyme-based ingredient system which it claims can extend the shelf life of cakes, even those with a low fat content which tend to stale faster.