date:Nov 06, 2018
ulsion, structure, stability and texture. Finding ingredients suitable for the market is very challenging, which limits the options for development, he says.
We have combined different starches and fiber to build the right structure and added a combination of emulsifiers. It has been a lot of work, but we are happy to have achieved excellent results for vegan cakes.
The newly developed concepts complement the existing bakery product portfolio already sold to a number of customers in the UK an