Bonding with other bakery ingredients, MicroGold sets up barriers to moisture migration and cuts oil absorption.

Design and engineering of tortilla processing equipment moves forward into more cleanable systems, running at tighter tolerances and outputting ever more product.

Bakers need to know the difference when adopting a home recipe for wholesale use.

But it will have to be applied in different ways.

Dry sugar options allow formulators their pick of sweetness, flavor, crystal size.

Texas A&M University leads in tortilla research.

Several manufacturers of pizza equipment now design their makeup lines with topping and dispensing units.