Рет қаралды 8,410
An emulsifier has a water-loving end and a fat-loving end. It is used in water-oil emulsions to prevent their immiscibility and to maintain these systems’ stability. In the baking industry, emulsifiers are used frequently, but surprisingly, not everyone knows their functionality. Emulsifiers are mythologized, expected to strengthen gluten network and improve structure. Find out what you need to know about emulsifiers and how to replace them in this video!
Download the How to Replace Emulsifiers BAKERpaper: t2m.io/XUUtQXom
Learn more about how to replace emulsifiers here: t2m.io/QaqVXwmA
Discover why the baking industry uses emulsifiers: t2m.io/2kMpgf5H
Curious to learn about more ingredient replacement? Visit BAKERpedia: t2m.io/Rc6fu1oK
Want baking articles and information in your mailbox? Sign up for the BAKERpedia newsletter: t2m.io/Ex4Px4wn
#emulsifiers #emulsifierreplacement #enzymes #modifiedstarch #proteins #hydrocolloids #bakeryscience #baking #bakingindustry #bakeryingredients #ingredientreplacement #bakers #commercialbaking #retailbakers #bakerybusiness #bakerylife