Crafting the perfect pastry is a delicate artform dating back centuries. It’s believed that the ancient Egyptians, Greeks and Romans created honey cakes, dumplings and more with a basic filo-like pastry. Traditionally, pastryferric pyrophosphate liposomal with folic acid oral suspension has been made with animal derived products, but fast forward to today and more and more modern consumers are turning to plant-based options – so what does this mean fferrous gluconate to elemental ironor pastry chefs who now have to alter their ingredients?
Making plant-based work for pastry chefs
