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The article offers information on the new trends in pizza sauce, cheese, and dough in the U.S. It says that winemaker-turned-restaurateur Frank Altamura has used tomatoes for sauce and pork for sausages for his wood-fired pizzas in Ciccio located in Yountville, California. It mentions that chef Michael Paley has served Italian-meets-Southern pizzas with county ham at Garage Bar in Louisville, Kentucky.

Examines the composition of sourdough cookery in San Francisco, California. Information on the practice of making sourdough; Components of the sourdough batard; Requirements in keeping a sourdough culture.

Deals with the study conducted by Katherine Tilley, a cereals scientist at Kansas State University, Manhattan on the elasticity of bread doughs. Effect of amino acid tyrosine's cross-linking activities on the elasticity of the dough; Implications for bakers.

The article discusses the trend in artisanal baking in the U.S. It states that artisanal baking allows the water in a dough of flour to be highly absorbed. According to the author, the problem with artisanal-style food is to retain the product qualities made by hand even if the process is not completely handmade. INSET: Just Add Eggs.

The article offers the authors insight regarding the process of baking bread and the conomic considerations for making restaurant breads. The author states how to make sourdough bread which requires more attention compare on baking other types of bread enough time and space. The author mentions that in U.S., selling bread is one that justify a full bakery set up. INSETS: The economic considerations of restaurant bread;Butter and ether bread accompaniments.

The article focuses on making a good whole-wheat crust pizza in the U.S. It states that getting enough water into the dough to satisfy the hydration needs of both the white flour portion and the bran portion is the trick to make a decent whole-wheat dough and high-quality finished crust. It notes that in formulating whole-wheat flour dough, use butter to replace the usual olive or vegetable oil in the dough and use honey or non-diastic malt powder instead of sugar to add flavor to the crust.

Your Pie's famed and favored Peach Prosciutto Pie returns to the world on Wednesday, June 12, for a full summer stay — or as the brand said in a news release — "as long as peaches are in season" or about Aug. 28.  This is the pie that earned the brand's founder, Drew French, a place on the U.S. [ABSTRACT FROM AUTHOR]

The stock value for Papa Murphy's soared up to late 2017 levels last week after Wall Street learned of the chain's pending $190 million acquisition with MTY Foods. Meanwhile, on the commodities front, vehicle fuel prices continued their pre-summer escalation, while pizza brands got a break from lower natural gas prices. [ABSTRACT FROM AUTHOR]

It's costing nearly 3 percent more to live in the U.S. this year than last, according to the Consumer Price Index cost-of-living adjustment for 2019, but the good news for pizza operators is that, at least for now, most commodity prices are lower and, this week, most brands won higher stock values, too. [ABSTRACT FROM AUTHOR]

As the U.S. day of giving thanks approaches, pizza brands got plenty to be thankful for last week when investors showed all four brands monitored by this site some dollar-love on the stock market. [ABSTRACT FROM AUTHOR]

The article focuses on the sales of bread and dough in the U.S. Frozen bread and dough continues to rise as more meals are eaten at home in the midst of soft economy. Healthy items, conveniences and new tastes are making new product launches to help produce steady gains. According to Chicago, Illinois-based Information Resources Inc., the category rose to 1.3% to $625.7 million in supermarkets in 52 weeks. It also adds that this unit sales advanced a scant 0.1% or 245.5 million in the same period.

The article looks at the sales of frozen bread and dough in the U.S. It cites the declining sale of frozen bread, rolls and pastry dough in the country. It mentions the efforts by several frozen bread and dough proessors to create new products that fit in with current consumer trends. It also offers some tips to retailers and manufacturers of frozen bread and dough on increasing their sales.

The article features the dough competition in the pizza industry in the U.S. The ultimate goal of the competitors is to secure a spot on a sponsored team to be able to travel to the World Pizza Championship in Salsomaggiore, Italy. The person credited for the rise of pizza acrobatics is Barry O'Halloran, who penned the rules that have become the basis for many competitions. INSET: So You Wann Toss Some Dough?.

The article discusses the use of dough presses in preparing dough of pizzas in the food industry and trade in the U.S. The need for uniformity, speed, safety and labor cost has influenced some pizza operators to turn to dough presses. Dough presses come in a variety of models depending on customer's needs. INSET: Pros and cons of dough presses..

The article deals with refrigerated dough products in the U.S. The business opportunities being offered by refrigerated dough products to retailers are explored. It offers information on refrigerated dough products from Pillsbury targeted at people conscious about their health. The refrigerated dough products from Sara Lee are discussed. INSET: All-natural progression.

The article discusses the important roles of salt and fat in making dough in the pizza industry in the U.S. Lower salt levels are conducive to more rapid fermentation and higher salt levels will slow down the fermentation rate. In the fat side, the oil can affect the way a crust bakes. Without fat in the dough formula, the crust tends to bake up with a dull, chalky appearance.

Discusses the role of inclusion ingredients on the success of ice creams in the United States. Ice cream manufacturers' offer of different flavors and varieties; Ingredients developed by inclusion suppliers that change texture or color of products; Popularity of cookie dough as an inclusion ingredient.

Focuses on the increase in demand for pizza made with whole-wheat flour in the U.S. Mandate of several state governments for the use of whole-wheat flour in school lunch programs; Perception of consumers on whole-wheat and whole-grain as healthier than the regular white flour; Bran content of whole-wheat flour.

The article provides the progress on corn and soybean crop as of August 12, 2013. Most of the overall U.S. corn crop has silks while almost one third of the crop hit dough stage making the overall crop well behind the 5-year average of 48%. Corn condition remains at 64% good/excellent and 11% very poor/poor overall with Kentucky having the best corn at 89% good/excellent. Overall soybean condition is in 64% good/excellent condition while 9% is in very poor/poor condition.

The article focuses on the initiative of U.S. pizza production equipment operators to create equipment which will produce consistent dough as well as reduce waste and satisfy customer needs. It states that portion control is significant despite the increasing ingredient costs and calls for healthier serving sizes. John McIsaac of Reiser says that they have developed process check-weighers to keep portioning accuracy all throughout the batch systems.

The article offers tips on cooking a great summer pie in the U.S. The author stated that it comes in a handy with summer berries because its flavorful. However, they may turn runny in pie and some bakers address the problem with cornstarch. The author suggests that the best way to address the problem is by stirring a few tablespoons of Kraft Minute Tapioca into the berries.

The article focuses on the process developed by food chemists at the University of Maryland to increase the antioxidant levels in a pizza dough. The chemists have found that using whole wheat flour and increasing the baking temperature and doubling the baking time could increase the antioxidant levels in a pizza base. Information on the ingredients of the healthiest pizza is presented. The research was sponsored by the U.S. Department of Agriculture and some grain organisations.

The article features churros, which are strands of deep-fried, crunchy dough typically dusted with sugar and frequently served with hot chocolate. This food item came from Spain and can be eaten as breakfast, a fiesta treat or a late-night snack. Basic variations include porras, and churros with chocolate, fruit and other fillings are seen in the U.S. as well as some South American nations. A recipe for churros is also provided.

The article reports that David Wilkins, U.S. ambassador to Canada, was offered a BeaverTail by Mama Ice Hog, one of the official Winterlude mascots and Grant Hooker, during the February Winterlude festivities. BeaverTail is a delectable hunks of deep-fried dough spritzed with icing sugar, doused in apples and cinnamon or chocolate. Wilkins enjoyed the Bilateral Beaver Tail which is garnished with Canadian maple syrup and boiled green peanuts.

The article provides information on mail-order tamales for the Christmas Eve, from Western U.S. states. Some of the best products are from: Corn Maiden Co. from Southern California; Leona's Foods, Chimayo, New Mexico; and Tamara's Tamales from West Los Angeles, California.

Presents information on the low-carbohydrate dough being offered by Food & Culinary Technology Group (FACT) to a variety of food manufacturers in the U.S. in March 2005. Statement given by FACT CEO Jacqueline Danforth on the low-carb dough; Revenue posted by the company in 2004; Information on the glycemic index for foods; Negotiations with Productos Gabi, a Mexico City bakery, for the supply of Nutrition First dough line of FACT.

Features several products manufactured by business enterprise in Colorado. Nutritional value of the Raw Dough by RAW LLC; Price suggestion for candles made by Industrial Candles LLC; Fruit-infused vodka by Colorado Spirits LLC.

Presents statistical findings on a variety of issues in the U.S. Percentage of people who kept refrigerated cookie dough in their kitchens in 1993; Total value of pumpkins harvested annually; Cases of tainted Halloween candy causing harm of death to children.

The article offers the authors views on the wide variety of fillings for ravioli in the U.S. The author suggests the use of a food processor and semolina flour for the dough as well as the techniques with regards to dough making and stuffing of the ravioli with a variety of cheese, meat and vegetables. It provides a list of ingredients that will make awesome ravioli filling which includes chicken, sausage and portabella mushrooms.

The article focuses on stromboli sandwiches served by Italian restaurants in the U.S. It says that Romano's Pizzeria & Italian Restaurant offers several kinds of stromboli including the original, the special stromboli, and vegetarian stromboli. It states that Stromboli's Italian Restaurant offers Steak Stromboli using pizza dough and Create Your Own Stromboli which allows diners to select ingredients for up to four items for 8.95 dollars. It presents a recipe for the Italian Deli Stromboli.

The article reports on the increase in sales of bread and dough products in the U.S. Information Resources Inc.'s data reveals that sales of frozen fresh-basked breads, rolls and biscuits increased by 3.1% or $22.3 million because of the value-added benefits provided by such products. Bridgford Foods senior vice president for frozen division Dan Yost notes that consumers are already budget-minded and looks for less expensive food alternatives.

The article focuses on the significance of technological innovation to increase the sales of frozen bread/dough in the U.S. Manufacturers are hoping that a move to healthier items offering quality, convenience and value will provide rise in the food category. Survey shows that the unit sales in supermarkets remained at 244.2 million, while dollar sales were up 1.5% to $618.1 million in the 52 weeks ending October 7, 2007.

The article discusses the use of dough divider in preparing dough of pizzas in the food industry and trade in the U.S. The dough divider is capable of dividing dough into small pieces made possible by the flexibility of the head assembly, which has a different dough portion weight range. Several opinions on the use of the equipment is presented in this article. INSET: Divider/rounder Primer..

The article presents the basic pizza dough formulation and the necessary changes to produce different types of crusts in the food industry and trade in the U.S. Several conversion factors for the use of instant dry yeast in dough formulation is presented. In addition, proper mixing of ingredients is demonstrated in this article.

Presents several products in the U.S. food industry. Boncini Carb Conscious Pizza Doughs and Crusts from Tyson; Fast 'N Easy Hamburgers from Hormel; Remark food labels from Daymark.

Presents a question and answer advisory regarding dough stickiness in the pizza industry in the U.S. Result of excessive dough absorption; Similarity of the thickness of the pizza crust across its entire size; Availability of the heat to further raise the temperature of the smaller pizza.

Presents suggestions to U.S. restaurant owners regarding flavored pastas. Recommended use of food processor in dough-making; Short shelf-life of freshly made pasta; Methods of making homemade pasta; Flavored pasta recipes.

The article discusses a conversation with EJ Martinez owner of Power Pizzeria located in the U.S. Martinez states that blending whey protein in the dough of pizzas, topping pizzas with natural meat toppings and fresh cut vegetables makes the pizza a healthy eating option. He also mentions that whey protein adds a high quality protein to a food and also adds a crisp to the pizza dough.

The article reports on the increase sales of dough despite tough economy. Report of Catalina Marketing's Pointer Media Network. the worlds largest addressable print media vehicle, shoppers are still satisfying their sweet tooth even in this slow economy. It added that the dollar sales through mid-March 2009 had increased by nearly 16% compared to March 2008. Trish Brynjolfsson of Catalina Marketing, states that two to five percent of U.S. shoppers present 80% of sales for bread manufacturer.

The article presents questions and answers related to pizza industry in the U.S. including how to come up with a slogan or jingle that will attract customers, laying off employees and using a dough sheeter for wraps or pita bread.

The article reports on the rising trends of frozen dough offerings in restaurants and convenience stores in the U.S. It states that improvements in technology, packaging and product lines have contributed to the high consumption of dough items. Many manufacturers have redeveloped frozen doughs to eliminate trans fats to whole grains for a healthier product. In relevance, other companies are making mini sizes of dough products such as cinnamon rolls and scones. It highlights several food providers specializing dough items including Shari's Restaurant & Pie Bakery and Otis Spunkmeyer.

The article focuses on the information given by the National Frozen and Refrigerated Food Association regarding frozen dough products in the market today in the U.S. Frozen dough is available in three basic forms that include the Raw dough, Shaped or bake-and-serve,and Thaw and serve. Some of the most common forms in which it is available include the Bread dough, Bread stick dough, Croissant dough and French Roll dough.

The article focuses on the significance of cutting-edge trailblazers in foodservice in the U.S. restaurant industry. It could be noted that the trailblazers set standards with big ideas, raising the bar for the rest of the industry. It has been stressed that the industry is following the leader with few visionary entrepreneurs breaking away from the pack. Moreover, dumpling houses are penetrating across the country.

The article deals with the expansion of several chains restaurants in the U.S. McDonald's is extending hours to grab more of the late-night business rival Dublin, Ohio-based Wendy's has lured. Moving even further from Dunkin' Donuts' coffee-and-doughnuts core menu are Bites, small dough rounds filled with taco-spiced meat, tomatoes and mozzarella cheese, or smoked pulled pork with barbecue sauce. Saladworks is testing dinner-sized salads with choice of nine different hot proteins in an attempt to capitalize on the popularity of entree salads at casual-dining chains. Subway has introduced Chicken Parmesan, Tuscan Chicken and Italian Trio subs, backed by a Subway Dinner Theatre television advertising campaign.

The article presents information related to pizza and pizza industry in the U.S. The most renowned size of pizza in the country of recent times is 14 inches in diameter. A 14-inch pizza is made up of six ounces of sauce, eight ounces of cheese, and 16 ounces of dough. The retail sales of pizza has increased by 3.7 percent for the year 2005.

The article evaluates the pizza dough mixer R45 Vertical Cutter-Mixer manufactured by Robot Coupe company in the pizza industry in the U.S.