A variety of ingredients are available to increase protein content in extruded snacks.

The right starch or flour is paramount when formulating high-protein extruded snacks.

Enzymes, phosphates, vital wheat gluten and more can play a key role in preserving the quality of frozen doughs.

Frozen doughs offer many benefits for bakers and their customers, but the freezing process poses its own challenges as well.

Bakers have several options for dough conditioners, depending on the help they need most.

A challenge with removing sugar-based carbohydrates is the lack of sugar available for yeast function in yeast-leavened baked goods.

Upgrade enhances European Commission grade calcium phosphates.
 

Erhan Yildiz joins company from Paragon Pure.

Many free-from and keto-friendly baked goods are sold frozen to maintain quality and extend shelf life.

Levair products may help address challenges for baking industry.