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Fry Shortening Reduction Innovation and Bakery Savings

 
  January 24, 2024  
     
 
Xtalks, Online
2024-02-26


Discover an innovative webinar uncovering the future of baking by indulging in Premium Recipe fry shortening reduction (FSR) innovation. In today’s challenging financial environment, bakers are looking for opportunities to continue providing outstanding products to their end customers and consumers and at the same time pursue the smart handling of ingredient input costs.

AB Mauri North America invites those looking for new technologies and solutions to hear more about the exciting Indulge FSR innovation that not only provides superior softening for fried, yeast-raised donuts but also significant cost-in-use monetary savings. This new FSR product also helps maintain excellent product quality with no negative effects on important factors like glaze adherence, texture, volume and extended shelf life.

New Indulge FSR solutions are also available in multiple formats to meet the desires of industrial and artisan bakers, including mix, base and concentrate varieties. Lastly, the product can also drive an important impact important to bakers today: sustainability. Indulge FSR can help bakers lessen their reliance on palm shortening.

 

Join Wes Snow and Kyle Christensen from AB Mauri North America for an exciting session about the benefits of less fat, more dough and the importance of accurate fat and moisture measurement.

Keywords: Food Trends, Food Sustainability, Bakery, Baking, Food Innovation, Donuts, Cooking Oil
 
 
Organized by: Xtalks
Invited Speakers: Wes Snow, Technical Sales Director — Sweet Goods, AB Mauri North America
Kyle Christensen, Vice President — Product Management, AB Mauri North America
 
Deadline for Abstracts: 2024-02-26
 
Registration: Free Registration
E-mail: tristan@xtalks.com
 
 
   
 
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