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The bakeries here usually blend their cheesecakes (which are sold by weight) with flour to boost their margins. This sounds like exactly the same sort of proces
by garply 17y ago
The bakeries here usually blend their cheesecakes (which are sold by weight) with flour to boost their margins. This sounds like exactly the same sort of process. I wonder how frequent this is in the food industry.
- pmjordan 17y agoIt's done with bacon, too. This is why you'll find that cheap bacon, when fried, will expel a lot of water, whereas the more expensive stuff won't. This is probably more noticeable on back bacon ("Canadian" bacon) - I can't imagine the fatty parts hold the water for long enough.