dough | Prepared Foods

Items Tagged with 'dough'

ARTICLES

Corbion: Clean Label Baking

Corbion solution delivers consumer-friendly dough conditioning

August 31, 2021

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.

AB Enzymes: Better Rye Breads

AB Enzymes’ VERON® RYEO optimizes dough rheology

January 7, 2021

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.

AB Enzymes: Next Level Fresh

AB Enzymes’ VERON MAXIMA improves bread freshness, softness

December 2, 2019

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.

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

Robert Garrison

July 22, 2019

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.

Corbion: Clean Label Tortillas

Corbion’s Tortilla Suave CL delivers high-end functionality without relying on conventional dough improvers

May 10, 2019

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.

AAK: Perfect Pizzas

AAK’s flaked fats deliver the perfect pizza experience

March 19, 2019

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.

Formulation of Stuffed & Filled Food Products

Big convenience and flavor sometimes come in small packages.

John Shackelford Liz Chan Kirsten Benneter

February 26, 2019

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.

Gluten-free Dough

Pillsbury has introduced its first line of refrigerated gluten-free dough.

August 13, 2013

Gluten Free Chocolate Chip Cookie Dough, Gluten Free Thin Crust Pizza Dough, and Gluten Free Pie and Pastry Dough are now available.

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

Puratos says its newest generation of the S500 bread improver is based on xylanase technology obtained from microorganisms discovered in Antarctica.

Pierogi Certified Organic

December 12, 2012

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.