EZ DOUGH™ PROVIDES A SOLUTION FOR LOW-CARB PIZZA BRANDS

EZ Dough™ for pizza crusts from ICL Performance Products LP has created a new paradigm in low-carbohydrate convenience food processing.

This cutting edge technology allows food processors to develop low-carb fresh, frozen and refrigerated pizza brands with the taste, volume and textural characteristics of traditional formulations.

EZ Dough™ also reduces the time needed for dough fermentation and proofing, providing processors with increased efficiency and improved production capacity. This minimizes labor costs and dough waste while enhancing productivity.

EZ Dough™ is compatible with most pizza dough processing equipment, allowing easy integration into existing processes. Pizza continues to be the most popular convenience food in America. The escalating popularity of low-carb diets has led consumers to rethink their convenience food choices.

By using EZ Dough™, processors give consumers the freedom to enjoy a popular and profitable choice of food. “Increasing demand for low-carb pizza is evidence of the consumer's desire for traditional tastes in low-carbohydrate formulations,” said James Moffat, vice president of sales and marketing of ICL Performance Products LP. “EZ Dough™ enables processors to bring new low-carbohydrate foods to market faster to win consumer brand preference.”

As the crust is a major element of the pizza experience, the challenge for processors to is to create low-carb brands without sacrificing the crust's volume, texture and appearance. EZ Dough™ aids processors in overcoming these challenges because it does not rely on sugars to fuel the leavening process. Starch and sugar contribute to texture, structure and the temperature at which pizza crusts set.

Low-carb baking formulations typically replace starch with fiber, resistant starch, and protein ingredients and substitute artificial sweeteners for sugar. Yeast relies heavily on sugars to fuel fermentation, proofing, and ultimately the leavening process. These substitutions can cause a reduction in leavening, resulting in diminished volume in low-carb crusts. EZ Dough™ for pizza crusts is the first leavening system of its kind with the capability to complement, or completely replace yeast-based systems. In complementing leavening systems for low-carb dough, EZ Dough™ enables reduced reliance on yeast for leavening.

Pizza dough retains the flavor and texture of traditional pizza while achieving peak baked volume and reduced carbohydrates.

ICL Performance Products LP Based in St. Louis, ICL Performance Products LP manufactures and markets phosphate technology solutions for food, industrial and institutional applications to customers worldwide.