Cleaning up the label of baked goods is more than just ingredients. If you’re going to join the clean-label, natural baking trend, here’s what you need to know about the non-ingredient side of things.
Any time you reformulate or create a new product, it’s important to reevaluate your process. However, this is especially true with clean-label baking. Relying on natural ingredients to take the place of dough conditioners, emulsifiers and preservatives is going to change the integrity of your product. From the mixer to the oven to the shelf, it’s going to be more susceptible to processing and shelf life problems.