Healthy Baking

Today’s consumer is increasingly concerned about high-calorie, high-fat foods. Pastry chefs must be aware of this concern and look for ways to curb the fat and calorie content of their pastries and desserts when the market calls for it.

One method pastry chefs are using to cut back on calories is substituting fruit purées (such as apples, dates, and prunes) for pure sugar in their products. This will increase the sugar and moisture content of the product, but it may also change the baking methods.