See how ADM created a deliciously gluten-free Mediterranean focaccia with a crispy crust, soft crumb, and the flavor notes of a traditional fermented dough.

Lesaffre's In the Dough e-zine shares an IBIE recap with highlights of its Master Bakers and how the industry is finding excitement and opportunity in its range of new product introductions. Learn how Accent 6500 Sodium Reduction Blend is helping bakers reduce sodium without losing flavor or handling capabilities and how Artisan Fleurage, another new product, provides sensory enhancement to a variety of doughs.

The partnership goes back nearly ten years.