Pman supports your company in a personalized way. Aligned with your market strategies, our development research team can create recipes for bakery products that will make a difference in sales results.

In the recipe development process, the following is addressed:

• Preservatives used and dosage;
• pH evaluation of the recipe;
• Dosing of acidulants;
• Enzymatic Blends: Softness, dough resistance, applications in pastry doughs and pizzas;
• Combination of Enzymatic Blends to reduce sugar and reduce fat in the recipe;
• Application and benefits of sourdough and new, with appeal to natural fermentation products. More aroma, more flavor and incomparable texture.