| ≥1 piece |
Cookies, cakes, crackers, bread crisps, strudels, pie and cheesecakes. Whatever the name consumers are gobbling them up at record rates. At the very heart of this impulse-intensive market stands the consumer, who seeks products that offer taste, variety, convenience and fun.
The common basis between these products is that all of them require flour for structure. Flours with varying gluten content can be used; those from hard wheat flours with high gluten content are most suitable for bread doughs, while those from soft wheat flours with low gluten content are used in cakes and pastries.