The salty conundrum facing bakeries12.11.2018By Charlotte AtchleyF.D.A. touts the less sodium the better, but consumers will only accept that to a certain degree. Bakers must traverse a narrow way.
Solving for X in the calorie reduction equationBy Charlotte AtchleyWhen reducing calories in baked foods, consider all the variables, known and unknown, to maintain product quality.
The strengths and shortcomings of label-friendly mold inhibitorsBy Charlotte AtchleyTo keep products fresher longer, bakers must examine a product’s functional needs.
