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.

showing 1-10 of 10 articles

How to formulate for gluten-free, part 6

Experts from Cargill look at the practical side of gluten-free formulating.

New mixes feature chocolate shavings, caramel chips, cocoa nibs

Supplier Innovations
Individual components may be adjusted for use in baked foods, muesli and ice cream.

Bases loaded

Clean-label bases help bakers extend artisan-style lines while serving nutrition-conscious consumers.

Slideshow: Explore a new world of variety flours

When setting sail for whole grain applications, bakers can follow new opportunities but should expect a change of direction in formulating.

Gluten-free: The formulator’s perspective

Gluten-free production looks different from the point of view of the formulating bench.