Combined use of DuPont Nutrition & Health’s Grindamyl AG 1500 bakery enzyme and Panodan M2020 DATEM emulsifier helps overcome the leathery texture that quickly takes hold after frozen pizzas are baked. Their use results in a consistently fine, crispy crust similar to that of Italian pizzas baked in a traditional stone oven. Varying the emulsifier level ­allows bakers to adjust the balance between crispness and hardness to accommodate market preferences.
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