There are some best practices when formulating all animal byproducts right out of a bakery product. Slow and steady is the guiding principle.
“It is best to start with small batches and a strong balanced formula,” said Ken Skrzypiec, vice president of Eastern sales, Brolite Products. “Using a one-size-fits-all formula may make it difficult to match with vegan ingredients. Do not make too many changes at once, so you really know what is happening in the product.”
One of the most common mistakes formulators make is thinking they can replace a functional animal-based ingredient with another single ingredient. In most applications, one-for-one replacement is not possible.
There are exceptions to the rule. For recipes that use honey, Sarah Hite, food scientist at Dawn Foods, suggests maple syrup.
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