Company develops process to make vegetable dough
mix that contains 50 per cent of vegetable ingredients.
Tivall said it is aiming the dough at people who would like to enjoy pastry products but don't like the fat, calories and white flour.
"It revolutionizes the pastry and baked products industry with new possibilities," said Omri Lotan, the company's chief executive. "The vegetable dough is an exclusive development of Tivall's research and development laboratories and has been patented in Israel and around the world."
The company developed the technique by creating a dough mix containing 50 per cent vegetable ingredients. The other 50 per cent is comprised of water, a little wheat flour, vegetable oil and spices.
The patented process requires special equipment and is proprietary information, Lotan told FoodProductionDaily.com.
In the Israeli market Tivall has launched a line of vegetable pastries based on the new technology. The company hopes to develop other baked goods using the dough.
Lotan said that the technology can be used to produce puff pastry, short pastry and yeast dough.
The dough has nine per cent fat and has less calories than regular baked goods. It can be used without food colouring or preservatives.
Lotan said the company's new line of baked goods targets consumers who refrains from consuming them due to their perception they are "fattening" and "not nutritious".
Tivall exports about half its products to markets in Europe, supplying food chains such as Tesco, Sainsbury, Albert Heijn, and Delhaize.
