By Tracy West 7 June 2018
With the government targeting refined sugar as part of its drive to cut obesity, bakers can use syrups to create sweetness in baked goods, but what complications do they bring?
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Headline :
Can syrups take place of sugar in bakery?To continue reading, register for free
Link :
https://bakeryinfo.co.uk/ingredients-reports/can-syrups-take-place-of-sugar-in-bakery/625004.article
Introduction :
With the government targeting refined sugar as part of its drive to cut obesity, bakers can use syrups to create sweetness in baked goods, but what complications do they bring?