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Cookies

Cookies

Cookies took a hit in the marketplace for several years but are now making a strong comeback. While some processes are "cookie-cutter" simple, others allow for unique and innovative end products that entice consumers.

showing 1-15 of 15 articles

Explore a new world of variety flours

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

How to spare the sugar in baked foods, part 3

Formulations
More than sweetness needs to be replaced when cutting sugar, according to an expert from DuPont Nutrition & Health.

More than molasses

Formulations
When seeking alternatives to molasses and corn syrup, it’s all about the label.