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Thursday, 11/25/2010 9:38:06 AM

Thursday, November 25, 2010 9:38:06 AM

Post# of 10951
Pizza crust using 20% DRB.......................

10% Increase in Production Yield

9% Reduction in Formulation Cost (parity $/#)

100% More Fiber

15% Reduction in Calories

No Impact on Texture or Baked Weight of Crust

Mild Whole Grain Taste

Minimal Impact on Color

Click on the green bar below the cookies, "Defatted Rice Bran" then click on "Pizza Crust Case Study".

http://www.nutracea.com/FoodIngredients

Happy Thanksgiving All
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