Dough
When you’re making bread, pizza crusts and quiche bases, you want end products that are light and crisp with that fresh bread experience.
 

We offer high-temperature melting fats in powder and flake form that smear gluten during dough preparation and influence starch to retard staling, prolong freshness and extend shelf life. As well as ensuring a high degree of homogeneity of the various ingredients, they also deliver a laminating effect that produces a crispy texture after baking, which is what consumers want when they bite into a pizza crust. And in powder form, these products also provide anti-dust properties.