July 01, 2020 | TAGS: Mixing
Bob Peck, vice-president of engineering at E.T. Oakes, was featured in an article by Dan Malovany that was published on BakingBusiness.com. The article including a quote from Bob Peck, vice-president of engineering at E.T. Oakes explaining how continuous mix aeration can reduce the need for emulsifiers by more than half in most applications:
“Complete elimination of emulsifiers may be possible with most varieties of cake batter. It is also suggested that baking powder be reduced to approximately 75% of the amount formerly employed. Leavening agents can also be reduced, resulting in lower ingredient costs.”
To read the complete article, please visit BakingBusiness.com.