Mixes - Bases

Mixes / Bases

Using mixes and bases in preparing baked foods can add consistency and reduce labor, overhead and significant ingredient handling. See what is available and consider the benefits and challenges.

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How to formulate for gluten-free, part 4

Expert from Didion Milling considers the big role that corn flour and corn bran can play in formulating gluten-free foods.

Making the most of your mix, part 1

Experts from DSM Nutritional Products provide insight into using nutrient premixes in baked foods.

Fortification trends around the world

Nutrient requirements vary by country.