baking dough | Prepared Foods

Items Tagged with 'baking dough'

ARTICLES

Better Baking

August 21, 2012

Stratum Nutrition says its ARTINIA chitin-glucan fiber works well as a “drop-in” ingredient with excellent sensory and quality results compared to the control and other fibers. ARTINIA can easily be added to batter, dough or sponge without reformulation.

Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

Consumers are looking for plant-based milks with the protein content and mouthfeel of dairy. In this webinar, you will learn how our specialty enzymes can elevate your milk formulations from functionality to flavor.

Items Tagged with 'baking dough'

ARTICLES

Better Baking

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