Changing Mixing Philosophies Stir Up Debate

Changing Mixing Philosophies Stir Up Debate

When exploring the philosophy of mixing, it’s natural to debate what’s right and wrong or what works and what doesn’t.

July 01, 2020  |  TAGS:  Mixing

Changing mixing philosophies

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.

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