Breads

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DuPont Danisco food enzymes help deliver better and more consistent performance to meet challenges faced by bakers every day.

Comax Flavors has released new primary research on consumers’ behavior, usage and attitudes towards bread products, which focused on sliced bread, English muffins, bagels, pitas and wraps/flatbreads.

The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP).

Bakery ingredient manufacturer Pak Group, through its North American brand, Bellarise, announces its new, certified organic, clean label and Non-GMO dough conditioner: Bellarise BellaSPONGE Organic.

Consumers are reading labels more, looking for products that are nutritious, with ingredients that are easy to understand and that work with their family's budget. While there's no official definition of "clean label," consumers and the snack and bakery industry have their own definition in mind.

Baking bread is a balancing act, and any change in ingredients and technique can shift the outcome of a loaf in ways that affect flavor, volume and structure.

Stonefire Authentic Flatbreads recently released Naan Dippers, which have all of the authentic taste and texture of its original naan, but now in a bite sized form. 

Grecian Delight’s One Republic Flatwraps provide a great opportunity to upscale standard sandwich wraps to a more on-trend Mediterranean Flatbread alternative.

When Sheldon Romer opened his small bakery in Boulder, CO in 1976, he sought to offer nutritious, preservative-free breads and other baked goods to a local audience yearning for authenticity, people who were seeking a deeper connection to their food.

Ingredient handling equipment, such as batchers, hoppers, pneumatic conveyors, sifters, sorters and storage silos, helps snack and bakery operations store, refine, prepare, measure and transport ingredients, streamlining production.