Would you like to expand pizza dough ingredients options for your customers while maintaining the same delicious flavor? We offer a variety of bases and mixes to fit your needs including Keto, High Protein, and Gluten-Free!
Our best Pizza Dough Ingredients by Eurogerm USA
Addigerm Dough Conditioner
33420 – Addigerm Frozen Pizza 0305: Free-flowing dough conditioner formulated to yield pizza with exceptional crustiness, taste, machinability, shelf life, and overall handling characteristics. It is specially formulated for use in a frozen process.
33503 – Addigerm Pizza GD 0155: Clean label free-flowing dough conditioner formulated to yield pizza with exceptional crustiness, taste, machinability, shelf life, and overall handling characteristics.
33924 – Solutec Keto Pizza AF Mix: Easy to use, free-flowing powder that requires the addition of water and yeast only. It produces a great-tasting pizza with less than 2 grams of net carbs per 50 gram serving.
Parfen Toasted Cereals
23146 – Parfen Mais 100: A toasted corn flour that provides a grilled, hazelnut flavor in artisan breads.
11139 – Parfen Orge Fruté 100: A toasted barley flour that provides artisan breads with a slightly sweet and aromatic malted flavor.
10869 – Maltogerm Extra Fort (Extra Strong): A toasted malt that adds a grilled and malted flavor to darker artisan breads.
Lefap Devitalized Sour
11078 – Lefap Rye 200: A devitalized rye sour for a natural sourdough flavor in dark artisan breads.
11076 – Lefap Wheat Germ: A devitalized wheat sour for a natural fermented sourdough flavor with hints of fruitiness in all types of artisan breads.
12359 – Lefap Durum: A devitalized Durum wheat sour for a natural fermented flavor in all types of artisan breads.
Alphase Shelf-Life Extenders
4228 – Alphase Softness Extra: Latest generation and most versatile clean label shelf life extender for all types of bakery products. Formulated to give a “short bite” and a non-gummy crumb.
33625 – Alphase Fresh 100: Clean label shelf-life extender that helps retain moisture and extensibility in all types of breads.