Add healthy ingredients without sacrificing taste in baked goods
August 05, 2008
by Jeff Gelski
By using a combination of Inscosity B656 modified food starch and TruBran F75M corn bran from Grain Processing Corp., Muscatine, Iowa, baked goods manufacturers may incorporate healthy ingredients into their products while preserving quality and taste. Inscosity B656 improves moisture retention and provides freeze-thaw stability, while TruBran F75M is a good source of insoluble corn fiber with a clean flavor profile.
For more information, call 563-264-4265, e-mail firstname.lastname@example.org, or visit www.grainprocessing.com.
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