Currently, the frozen bakery industry is set to be on a growth trajectory of 4-5% until 2025 according to MarketsandMarkets research. Over the past years, frozen bakery products have gained an increasing demand from consumers. The increase was fuelled by factors including convenience, speed of preparation, easy product availability and lower costs.

But how can we improve the handling of frozen dough and achieve more flexibility along the process?

Join Budenheim's free webinar and discover:

  • How to improve process efficiency during frozen dough production.
  • Solutions to stretchability before freezing and ice crystal building during freezing/storage.
  • How Levall® Dough improves the product properties to help handling the dough.

Details About the Webinar

Cost: Free
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Join the webinar to learn more. We are looking forward to hearing from you!

About the Speakers

1616754212-6fca4da602aa80c5 Diana Baker
Regional I&AD Manager, Budenheim USA
As Innovation and Application Development Manager, Diana provides technical support for the North American region and works globally with counterparts to fulfil ingredient project needs. She has been with Budenheim for almost 9 years, in various technical and sales roles. Within the bakery industry she gives a comprehensive view on leavening functionality impacting overall quality and performance of bakery goods.

1616755026-616900f6551397d6 Nela Otero
Regional Marketing Manager Americas
Broad international and cross-cultural background in Technical Sales and Business Development. Nela joined Budenheim in 2010, advancing through different positions and geographical locations in different continents. she is now based in New Orleans and has recently joined the marketing team as Regional Manager for the Americas. She is passionate about public speaking and looks forward to the opportunity of interacting with the audience.

1616755500-6faf62294e00f13a Christian Kroning
Cluster Marketing Manager Baking, Budenheim
Joined Budenheim in 2008 and has worked in Marketing for 4 years. Since 2019 he has been responsible for the Cluster Baking. His activities include managing the entire product portfolio and managing the associated brands of product families. Further development of the cluster through targeted innovations to meet the market needs.

A Ahmed Osman

M Adam Maximilian
Marketing Specialist Business Unit Food Ingredients

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