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Archive for April, 2010
Question about your cupcakes
Posted by Lisa from Omaha, NE, US on April 19, 2010
How can Sensibly Indulgent cupcakes taste good if they are so much lower in calories than typical cupcakes?
They have a very unique frosting which is very low in fat but has the texture and flavor profile of an indulgent frosting. Brill’s scientists and marketing team utilized trained sensory panels and consumer test groups to develop the optimum product. Consumer testing verified that Sensibly Indulgent cupcakes had a winning formula.
Olive Oil 1
Posted by Sam from New Orleans, LA, US on April 19, 2010
Why can’t the bakery industry use the really healthy fats like olive oil?
Oils low in saturated fats such as Olive oil do not provide the structure or stability needed for baked goods.
Palm
Posted by Christine on April 19, 2010
Is Palm the only shortening that can be used to replace the function of partially hydrogenated fats?
Palm shortening is the best functioning (low or zero trans fat) option available to the industry at this time to mimic the firmness and structure provided by partially hydrogenated shortening (trans fat containing) . Brill’s Innovation team has developed Sensibly Indulgent(TM) frosting for our iced cupcakes which has zero grams of trans fat and only 1 gram of saturated fat per cupcake. The teams are working on the development of new technologies to reduce the level of saturated fats in ready-to–use icings.
