Sugar, dextrose, sugar beet syrup and caramel are employed.
The sugars serve as yeast food and promote flavour, browning and freshkeeping. Furthermore, they reduce the aW value, which leads to better microbial stability of the baked goods.
Sugar, dextrose, sugar beet syrup and caramel are employed.
The sugars serve as yeast food and promote flavour, browning and freshkeeping. Furthermore, they reduce the aW value, which leads to better microbial stability of the baked goods.