Ingredients
Knead to Know: Sugar reduction
In addition to being a sweetening agent, sugar has other functions that create technological problems for product developers when reformulating.
Knead to Know: Vegan
Vegan diets are becoming more popular among consumers concerned about nutrition, animal welfare and environmental issues.
Knead to Know: Structure
Rheology is the science of predicting how materials will behave when placed under force.
Knead to Know: Gluten-free
Gluten is the protein matrix that confers unique viscoelastic properties to the dough.
Knead to Know: Salt
As well as a flavour enhancer, salt plays many other important roles in dough development.
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