A baker’s plan B for reducing sodium 01.08.2019By Charlotte AtchleyFor products that need a decrease in sodium, formulators can look to chemical leavening agents.
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.
