Bread production is an art, and its secret is naturalness. Good bread contains no industrial additives. All it consists of is cereals, water, salt, yeast, and above all, pre-doughs that give it a characteristic flavor. Therefore, the challenge of modern baked goods production is the naturality of the products.
Thanks to pre-dough systems, consumers can consciously enjoy tasty, natural bakery products. This applies worldwide for all sorts of creative combinations to produce unrivaled bakery products. Pre-dough can be used to optimize a wide variety of dough types. From pizza dough, to brioche and croissants, to gluten-free bread, there are almost no limits to the potential culinary applications. In addition to variety and taste, pre-dough technologies also enable various forms of further processing as well as packaging. They can also secure a longer shelf life.
Download the white paper to learn more, and visit Diosna.com to upgrade your pre-dough production now.
