We use cookies to provide you with a better experience. By continuing to browse the site you are agreeing to our use of cookies in accordance with our Cookie Policy.
Recent innovations have led to premium shortenings that utilize naturally derived enzymes to provide the tastes and textures consumers love alongside the production efficiency bakers need.
Taste, texture, and visual appeal—all are notable drivers in the purchase of breads, pies, pizzas, and other baked goods. Download this white paper to learn how durum and semolina flour can make your baked goods stand out.
