Category: Commercial baking

According to the Federation of Bakers, bread is frequently fortified with extra vitamins and minerals to meet nutritional standards, which may seem counterintuitive for a product made from simple ingredients. This naturally leads to the question, why does bread have so many additives, and what roles do these extra ingredients actually serve?

According to a 2023 report by Clarkson Specialty Lecithins, the global soy lecithin market was set to grow significantly, highlighting its widespread use across the food industry, including baked goods. The primary reason why is soy lecithin in cookies is its function as a powerful emulsifier and dough conditioner that enhances texture, freshness, and overall product quality.