If you have looked into or tried baking with a clean label, you know one of the challenges is finding a suitable emulsifier. May I suggest, lecithin? With natural, organic, and non-GMO lecithin products on the market, it’s easy to fit the requirements of a clean label. This is because lecithin is found naturally in [...]
Specific Gravity What is Specific Gravity? Specific Gravity is a way to measure the air added into cake batter. It shows the amount of aeration, or air movement, in specific batters, allowing bakers to determine if it is too dense or not. It's the ratio of the weight of a cake batter [...]
Ethoxylated Mono and Diglycerides Also known as EMG, EDG, or PEG 20 mono- and diglycerides What are Ethoxylated Mono and Diglycerides? Ethoxylated mono and diglycerides (EMGS and EDGs) are non-ionic emulsifiers used in the baking industry to improve the volume of bread and enhance aeration during the mixing of cake batters. EMG [...]
Emulsifiers What are Emulsifiers? Emulsifiers are surface-active ingredients that stabilize non-homogeneous mixes, like water and oil.1,2 When water and oil exist in a system, the oil eventually separates and floats to the top. To stop this, emulsifiers are used as an intermediary for water and oil. Various emulsifiers are used in foods [...]
