Pie offers plenty of delicious reasons for permissible indulgence throughout multiple dayparts, especially as pie makers look for ways to redefine how and when pie is served.
Equii said its bread contains 10 grams of complete protein per slice, making it a “complete protein source,” and all 9 essential amino acids per slice.
There are numerous stevia types derived from the stevia plant, and the two with the most preferred flavor profile, Reb M and Reb D, are common in baked goods.
For in-store bakery/delis and foodservice operators, Vandemoortele USA offers everything from thick focaccia, ciabatta and pizza crusts to pinsa, a light and airy sourdough created with a biga starter, made in its bakeries in northern Italy.