Baking & Snack - November 2022 - 81

What are common formulation challenges
when using these sweeteners? How can they
be resolved?
We often see several formulation challenges when reducing
sugar and replacing it with an alternative sweetener
- especially in baked goods. Sugar plays a vital role beyond
providing sweetness; it's crucial for functionality. All
sensory factors must be rebalanced, rebuilt or replaced to
ensure consumer acceptance of low-sugar formulations.
Methods for sweetener optimization rely heavily on
the type of baked offering and the preferred sweetener
system. For bakery formulations that are already not as
sweet, like breads, only a slight adjustment to the yeast
is needed to achieve sugar reduction. Alternatively,
cakes, muffins, cookies, brownies and bars can use a
simple one-to-one swap of ingredients to yield desired
results, such as SweetRight Edge stevia in place of sugar,
or RSGS rather than corn syrup. Additionally, replacing
sucrose with our GrainSweet glucose-fructose syrup is a
simple exchange, bringing sweetness, functionality and
cost optimization to a variety of applications, including
bread and bakery.
For nearly all other bakery offerings, bakers need to
test the formulation with incremental changes until sugar
reduction and sensory goals are met in the finished
product. Furthermore, switching from traditional granulated
sugar to liquid sugar systems may require minor
adjustments involving water content and the preferred
sweetness level. However, greater formulation modifications
might be necessary when moving from a conventional
sweetener to a lower sugar option.
How can bakers ensure they find the best
sweetener for their bakery product?
A collaborative supplier is an important piece of the
puzzle when bakers are considering the right sweetener
for their bakery offerings. We partner with bakers
to overcome formulation challenges and reach caloriereduction
goals with optimized sweetening solutions,
formulation ingenuity and our comprehensive sugar reduction
approach. By identifying the best sweetener or
combination of sweeteners, our technical experts help
bakery brands create low-calorie and reduced-sugar
bakery and snack items.
ROLL WITH IT
YOUR MONTHLY RESOURCE DELIVERING
VALUABLE INSIGHTS WITH A FOCUS ON BREAD.
BreadWinners provides the latest trends and
troubleshooting solutions for bread and roll production.
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Baking & Snack - November 2022

Table of Contents for the Digital Edition of Baking & Snack - November 2022

Baking & Snack - November 2022 - Intro
Baking & Snack - November 2022 - 1
Baking & Snack - November 2022 - 2
Baking & Snack - November 2022 - 3
Baking & Snack - November 2022 - 4
Baking & Snack - November 2022 - 5
Baking & Snack - November 2022 - 6
Baking & Snack - November 2022 - 7
Baking & Snack - November 2022 - 8
Baking & Snack - November 2022 - 9
Baking & Snack - November 2022 - 10
Baking & Snack - November 2022 - 11
Baking & Snack - November 2022 - 12
Baking & Snack - November 2022 - 13
Baking & Snack - November 2022 - 14
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Baking & Snack - November 2022 - 16
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Baking & Snack - November 2022 - 18
Baking & Snack - November 2022 - 19
Baking & Snack - November 2022 - 20
Baking & Snack - November 2022 - 21
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Baking & Snack - November 2022 - 24
Baking & Snack - November 2022 - 25
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Baking & Snack - November 2022 - 27
Baking & Snack - November 2022 - 28
Baking & Snack - November 2022 - 29
Baking & Snack - November 2022 - 30
Baking & Snack - November 2022 - 31
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Baking & Snack - November 2022 - 33
Baking & Snack - November 2022 - 34
Baking & Snack - November 2022 - 35
Baking & Snack - November 2022 - 36
Baking & Snack - November 2022 - 37
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Baking & Snack - November 2022 - 50
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Baking & Snack - November 2022 - 100
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