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Meet The Expert: IFF s Drew Ladd | Baking Business

Ladd shares how bakers can improve product quality using emulsifiers.

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Extending shelf life requires several moving parts

Bakers have many ingredients and other methods to ensure a longer life for baked goods.

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No one-size-fits-all when replacing eggs in baked goods

Bakers have a wide variety of ingredients to choose from when finding substitutions for the many attributes of eggs.

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Water binding plays important role in baked goods

Some bakers are finding flaxseed to be useful like reducing or replacing eggs.

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Managing the right amount of moisture

Hydrocolloids help cakes and muffins attain optimum viscosity, crumb structure, texture and more.

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