date:Oct 17, 2013
roducts including yogurt, quark, tvarog, white cheeses and sour cream.
Earlier this month, DuPont unveiled new liquid margarine concept, containing 60% less saturated fats over block cake margarine, to help reduce saturated fats and improve cake quality and processing.
The liquid margarine is made with GRINDSTED PS 209 Specialty Blend from the DuPont Danisco range and can be pumped directly into the cake batter mixer, while offering considerable advantages to the bakery manufacturers.