Articles Tagged with ''baking ingredients''

Omega-9 Canola Oil and shortening systems from Dow AgroSciences are naturally stable and a proven solution for applications currently employing partially hydrogenated oils.

Cargill has ingredient solutions available to replace most partially hydrogenated oil (PHO) uses while maintaining product taste and function.

Richardson Oilseed offers margarines and shortenings that are not hydrogenated or partially hydrogenated.

ENSEMBLE from Corbion Caravan is a full line of nonpartially hydrogenated oil (PHO) emulsifiers that delivers drop-in functionality, while maintaining flavor and texture.

Puratos’ Deli Cheesecake is a ready-to-use, easy-to-bake cheesecake base that enables bakers to personalize their cheesecakes.

Florida Food Products’ FiberGel LC offers bakers a single-ingredient solution to replace egg and egg white in myriad bakery applications.

Effective Oct. 1, Antoine de Saint-Affrique will take over from Juergen Steinemann as CEO of the Swiss maker of chocolate and cocoa products.

The acquisition will enable the Barry Callebaut Group to future expand its North American portfolio of specialty and nut-based products for its gourmet and industrial businesses. 

Puratos’ egg replacement solutions can fully or partially replace eggs in recipes, depending on the percent of eggs and type of finished application.