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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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Optimizing emulsifier functionality improves product quality

Precise scaling, ingredient storage and balancing the formulation are key.

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Emulsifier choice depends on variety of factors

Bakers must consider functionality, processing and other ingredients in the formulation.

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Emulsifiers empower bakers to automate

These dough conditioning ingredients allow dough to withstand the forces of equipment.

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Bakers are depending on enzymes more these days

Enzymes provide clean label options for breads and other baked foods in a variety of ways.

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