Modifying Formulas for Special Needs

The first part of this chapter focused on what ingredients or components of baking formulas and desserts may have to be modified for special diets, and why some customers may need or desire to avoid those ingredients. From this discussion, it can be seen that there is no single solution to dietary baking. For example, the discussion of increasing vitamins and minerals suggests adding nuts to baked goods to increase nutrients. However, the discussion of allergens indicates that nuts must be completely avoided by some customers. People with lactose intolerance may substitute soy milk for dairy milk as an ingredient, but that substitution makes the product unsuitable for people with soy allergy.