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Home » Keywords » dough

Items Tagged with 'dough'

ARTICLES

Corbion_Wheat21_900

Corbion: Clean Label Baking

Corbion solution delivers consumer-friendly dough conditioning
August 31, 2021
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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. 


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AB_Enzymes_RyeDough_900

AB Enzymes: Better Rye Breads

AB Enzymes’ VERON® RYEO optimizes dough rheology
January 7, 2021
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AB Enzymes announces the launch of a new product in its range of enzymes for rye applications. VERON® RYEO will help bread improver manufacturers to create superior rye-based products with optimized rheological properties.
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Veron_Maxima_900

AB Enzymes: Next Level Fresh

AB Enzymes’ VERON MAXIMA improves bread freshness, softness
December 2, 2019
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VERON® MAXIMA provides every baking product with unique characteristics for a long lasting and complete freshness experience. There are no limits in applying VERON® MAXIMA for the development of premium fresh-keeping products for the baking industry.
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Pillsbury_Fdsrv_900
2019 FOODSERVICE NEW PRODUCTS ANNUAL | BAKERY FOODS

New Bakery Foods Address Issues of Convenience, Crave-Ability and Conscious Consumers

Serving up solutions for foodservice operators
Bob garrison 200x200
Robert Garrison
July 22, 2019
No Comments
Among many processors addressing this need is General Mills Foodservice. The past 12 months have seen this Minneapolis-based company launch a range of Pillsbury frozen baked goods that can be baked fresh on site to give restaurants, retail bakeries and foodservice operations added versatility and creativity.
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Corbion_Tortilla_900

Corbion: Clean Label Tortillas

Corbion’s Tortilla Suave CL delivers high-end functionality without relying on conventional dough improvers
May 10, 2019
No Comments
Corbion's new Tortilla Suave CL combines freshness and antistick technologies to improve the quality of tortillas without the use of conventional dough improvers. It can be added on top of existing tortilla formulas to reduce sticking and tearing, improve softness and increase rollability.
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AAK_Pizza_900

AAK: Perfect Pizzas

AAK’s flaked fats deliver the perfect pizza experience
March 19, 2019
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Crust type, quality and mouthfeel are a big part of what consumers are looking for when choosing pizza.1 AAK’s flaked fats are the ideal solution for companies wanting to respond to this trend, providing a simple way to improve the texture and mouthfeel of crusts in both thin and deep-pan pizzas.
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Blueberry Hand Pies

Formulation of Stuffed & Filled Food Products

Big convenience and flavor sometimes come in small packages.
John Shackelford Liz Chan Kirsten Benneter
February 26, 2019
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Stuffed sweet and savory delights, such as pierogi, calzones, pocket pastries, and filled pastas present challenges to processors. The biggest hurdle: Keeping the insides sumptuous—and inside—while having the outsides maintain their texture and integrity, be it fluffy, flaky, or crunchy.
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Gluten-free dough

Gluten-free Dough

Pillsbury has introduced its first line of refrigerated gluten-free dough.
August 13, 2013
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Gluten Free Chocolate Chip Cookie Dough, Gluten Free Thin Crust Pizza Dough, and Gluten Free Pie and Pastry Dough are now available.
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bread
Abstracts

Bread Improver

Puratos’ S500 bread improver enzyme technology delivers additional dough tolerance and security in processes, such as retarded fermentation and short freezing.
July 29, 2013
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Puratos says its newest generation of the S500 bread improver is based on xylanase technology obtained from microorganisms discovered in Antarctica.
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Organic Pierogi feat

Pierogi Certified Organic

December 12, 2012
No Comments
Polska Foods Pierogi announced new product labels that can now be seen on the shelves of Whole Foods stores and select grocery stores in the West Coast region.
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More Articles Tagged with 'dough'
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  • Tart Cherries Food & Beverages
    Sponsored byU.S. Tart Cherry Industry

    Tart Cherry Innovations are Rapidly Growing as More Shoppers Seek out the U.S. Grown Superfruit

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US Foods’ Hilltop Hearth Pub Grain Hamburger Bun Addresses Operator Needs, Consumer Sustainability Interests

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Ingredients that Boost Desirable Flavors, and Cover Undesirable Ones

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Prepared Foods’ 20th Annual Spirit of Innovation Food + Beverage Awards

Prepared Foods Natural & Organic Webinar


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Events

July 28, 2022

It’s Only Natural! Natural, Organic Food, Beverage Options Continue to Grow with Clean Label Appeal

Consumer surveys conducted by Innova Market Insights during the past two years demonstrate a range of perceptions regarding natural and organic. In the 2020 Innova Health & Nutrition Survey, consumers most associated the concept of “clean” labeling/eating with natural and organic ingredients, as well as no additives/preservatives.

August 9, 2022

Prepared Foods' 20th Annual Spirit of Innovation Awards

They’ve made new products—now join us as they make history!  Prepared Foods’ 20th annual SOI program will honor six food and beverage companies for new products demonstrating excellence in consumer insights, R&D teamwork, cross-functional execution and overall innovation.

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Favorite Products: May 2022

Which is your favorite new food & beverage product introduction from the past 30 days?
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Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

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