Items Tagged with 'dough'

Imported Italian ingredients, wood-fired crusts and saucy co-brands are bringing premium and playful flavors to the freezer aisle. Better-for-you formats—from cauliflower and lupini crusts to Greek yogurt dough—are proving convenience and nutrition can share the same slice.

Just as Formula 1 teams rely on innovation, speed and collaboration, Puratos has engineered its IBIE presence as a high-octane “pit crew” for bakers. Because in the race to market, having the right crew matters.

The 1,800sq-ft lab will immediately serve as the Brabender application development and training hub for all Anton Paar Americas’ customers and the region’s seven subsidiaries. Customers throughout the Americas region are invited to visit and learn about how Brabender measuring devices can be used to develop samples and materials. 

Each layered bite combines creamy, better-for-you gelato wrapped in melt-in-the-mouth cookie dough made with oats.

Bakers have long been challenged by two seemingly contradictory priorities. The first is that they must deliver the consistent product quality that consumers expect in spite of fluctuating gluten levels in wheat flour and the demands of high-speed manufacturing. Secondly, bakers are encouraged to remove artificial-sounding ingredients, such as DATEM (diacetyl tartaric acid ester of monoglycerides), which many shoppers want to avoid.