SPONSORED CONTENT

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  Reduce or Replace Gluten

  Vital Wheat Gluten (VWG) is a functional protein extracted from wheat and is widely used as a dough strengthener. It can improve mixing tolerance and can provide more dough...

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  Special Category Report: The Rise of Organic Grains and Flours

  Organic grains and baked goods continue to gain momentum as consumers look for foods that will provide them a nutritious alternative. While interest in organic grows, the...

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  Why the Need for ESL?

  Lesaffre Saf Pro® pizza and flat bread improvers take into account the specificities of each manufacturing process (straight process, controlled proofing, freezing techniques,...