It is an unfortunate fact that bakers are being driven to manufacture products with less choice of margarines and fats and are being called upon, more than ever, to use their innovative and creative skills to turn bland ingredients into tasty, attractive bakery products. Saturated fats are the latest target ...
You are what you read, registration is quick, easy and free. Just click register now and you’ll be finished faster than it takes you to butter a crumpet!
Don’t miss out:
Already registered? Please log-in here