April 26th, 2010

formulation challenges always exist when using fatty acids…

more on soft & chewy. no. wait. it’s soft & supple. nope. that’s not it.

more on soft & smooth. yes. that’s it.

more on yesterday’s topic, sara lee’s soft & smooth bread!

read all about formulation challenges and shelf-life and stability here.

Food science
dinner time. lunch time. snack time.
i love food all the time. thankfully, i have a job that involves food.
which is fun. and amazing.

i’m a baker, and i own a bakery. i love to eat, and i love to cook - most importantly i love to share food with others.

and that’s what sprinklefingers is for - to share my food thoughts and dreams and wishes with you.

right now i’m wishing dinner was ready.

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