@donuts
Active 7 months, 4 weeks ago-
les commented on the post, Baking with Calcium Propionate 7 months, 3 weeks ago
question- making a donut yeast raise flour mix, as far as the powdered milk, does it need to be a hi temp product or can a powdered milk that’s primarily whey ok ?
any help appreciated -
les and
Mark Floerke are now friends 1 year, 5 months ago -
les posted an update 1 year, 5 months ago
@independant-consultant We manufacture a donut flour mix. we used an ingredient for our Japanese customers called verve .we can no longer find this emulsifier. can you recommend a approved substitute ?
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Hello @donuts,
It would help you more to ask the community by posting here: https://bakerpedia.com/forum/all-other-products-processes-ingredients-equipment-supplies/other-products-ingredient-discussions/
Also would need to know more about the composition of the verve emulsifier. Do you still have a container with ingredient declaration? Please…[Read more]
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les became a registered member 1 year, 5 months ago
