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Find the right balance for custom leavening system

These systems can be a good fit for applications that have specific leavening challenges.

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Cake type is first consideration when seeking egg substitutions

Replicating emulsification and replacing protein in cakes can be easier than replacing functionalities.

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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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Formulating vegan baked foods

Efforts to eliminate animal-based ingredients is gaining momentum.

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Preserving functionality when reducing saturated fat

The best strategy will depend on how heavily a product relies on it as well as the specific functionality these saturates provide.

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