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New Strategies Help Bakers Build Better, On-Trend Cakes Vanilla Cake PHOTO COURTESY OF: Stratas Food
date:Oct 31, 2018
bean, sunflower, and non-GMO soy. This multi-oil toolbox gives manufacturers an advantage in delivering the right solution for each bakery application. (See Succeeding without PHOs, page 32.)

Enzymes and Emulsifiers
Powdered, palm oil-based emulsifiers are available to help processors craft non-PHO formulations that have organoleptic characteristics comparable to their PHO counterparts, but with reduced saturated fat levels.

Plant-derived powdered emulsifiers can help streamline production, to

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