When devouring a pizza, we look for a warm crispy crust with a soft and fluffy centre, which is why flaked fats are the perfect ingredient for pizza bases, focaccias and flatbreads. Flaked fats shorten the time required for the dough to rise, improve aeration during baking and help distribute flavor evenly.
FSL and AAK launched a flaked fats ingredient solution to help manufacturers create better pizzas and breads. The new solution enhances the crust quality, taste and texture, and offers easier handling during the production process.
AAK’s flaked fats are positioned as an ideal and simple way to improve the texture and mouthfeel of crusts in both thin and deep-pan pizzas. This versatile solution allows for the creation of a tasty product that can make production simpler, while opening the door to unique sensory experiences, whether the pizza is sold frozen, chilled, fresh, or as a dry-mix.
In terms of the solution’s labeling specifications, flaked fats in pizza replaces one part of the fats currently used. As such, depending on the fat and oil blend composition used by a pizza producer, there might be no change in the label at all.