Category Archives: Bakery

Tests prove pound cake egg replacer matches sensory expectations, reports Arla

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In-house trials on an optimised egg replacer formulation for pound cakes show it can match the quality of conventional recipes, and also improve on them through enhanced crumb structure and even air distribution, claims bakery ingredients supplier Arla Foods.

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The art of sourdough

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History and secrecy surround many of the “mother” doughs used by bakeries to create one of the world’s most ancient breads: sourdough.

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