A thin, crisp but chewy pizza calls for a high gluten strength and a protein level of 13 to 14 percent, while a thicker crust with a soft bite requires a lower gluten strength and protein level of 10-12 percent.

Technique and ingredients play a key role in getting to a desired pizza outcome. Paying attention to small details of the pizza making will result in producing amazing quality pizzas, whether thin and crispy or thick, bready pan styles.

The handcrafted doughnut shop in California is known for its use of local, organic ingredients, vegan and wheat free options.

From bakers yeast and sourdough bacteria fermentation to enzyme technology solutions, bakers can improve product quality while keeping a clean label. Achieve a fine cell structure, good resilience and a uniform crumb structure in your finished breads.

Bakers can now add a unique background to complement their decorations or print full-color images and photographs. In addition, new styles of cake decorations are emerging.

Bakeries and pastry shops enjoy the benefits of a new wave of innovative products and campaigns that are designed to help them put their best products forward.