These ingredients offer many benefits to frozen dough and final product quality.

Ingredients and sustainability make list compiled by Ardent Mills.

Consumer groups claim bakery giant misleads in declaring food allergen.

Land Institute program promotes perennial grain adoption for more sustainable agriculture.

Part of planned maintenance through November.

Custom fats allow you to refine or enhance flavors, creating a more nuanced taste experience.

Like discarded food, the stats on food waste pile up and reveal a problem. More than 80 billion pounds of food are wasted in America each year and 43% of tossed food comes from people’s homes.¹ Manufacturers, including commercial bakeries, can stem losses, increase their own efficiencies and still provide consumers with products they want and need by optimizing the use of ingredients in their formulations. The secret ingredient to sustainability and profitability isn’t so secret – see how reducing waste is everyone’s business.
¹ Source: ReFED, a nonprofit group

Balancing formulas helps produce consistent, high-quality baked goods while optimizing efficiency and profitability.

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

New study from Baking & Snack and Cypress Research shows how product development is gaining momentum.