Alternative grains, proteins pose unique challenges for leavening systems06.06.2023By Lucas Cuni-MertzAlternative ingredients can impact the volume and texture of baked foods, requiring adjustments to the leavening system.
Chemical leaveners provide key functionality to baked foods05.30.2023By Lucas Cuni-MertzChemical leavening support rise, texture, flavor and more in many baked products.
Webinar highlights cost-effective ingredients for bakers05.16.2023By Lucas Cuni-MertzThe free webinar, presented by Lesaffre, explores cost-effective, clean-label ingredient alternatives at bakers’ disposal.