Formulating for two-in-one
Baked foods themselves are a process. Therefore, baked foods going in or on other desserts have additional considerations. Andrew Lang, chief operating officer, TR Toppers, says there are a variety of challenges, and companies should keep questions such as these in mind about a product: Is it too hard in ice cream? Is the piece size too big to be injected or extruded? Does it clump together?
Temperature is a major factor during formulation.