Bakers Journal

News
Ingredient Switch Up


February 8, 2008
By Jane Ayer

Feb. 8, 2008
One of our most recent polls (click here
to see the current one on our home page and have your say) showed that
the majority of you are going through reformulations for many of your
products, whether it be taking out the trans fats or lowering the
sodium content.

One of our most recent polls (click here to see the current one on our home page and have your say) showed that the majority of you are going through reformulations for many of your products, whether it be taking out the trans fats or lowering the sodium content.
Tell us what exactly you're doing — have you found the perfect solution for a lower sodium product? Maybe you'll always stay true to butter and lard for your shortbreads and pie crusts. Or maybe you've found a novel ingredient you need to tell the world about (or at least the baking world). It's time to spill the beans.