Technical / White Paper

How Pasta Flour Makes Better Breads, Pizzas, and More

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This Technical / White Paper has been written by Italgrani USA, Inc , and any views and opinions expressed do not necessarily reflect those of www.bakeryandsnacks.com

How Pasta Flour Makes Better Breads, Pizzas, and More

Taste, texture, and visual appeal—all are notable drivers in the purchase of breads, pies, pizzas, and other baked goods. Traditionally used in pasta, durum and semolina flours—both milled from durum wheat—are increasingly incorporated in fresh and shelf stable bakery formulations to contribute an artisanal sensory profile in doughs, as a dusting flour, and beyond. Download our newest white paper to learn how durum and semolina flour can make your baked goods stand out.

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