contents 39 December 2012 Trends Buns, rolls balance quality, price New Product Spotlight Vol. 34, No. 11 39 110 Formulation Finding natural vibrancy for baked foods Protein plays vital roles High-fiber, low-starch whole grain 45 53 63 Equipment How to move dough mechanically Frying the best donuts 65 73 Operations Jim Kline: How to nurture innovation Sustainability at Mondelez International 87 89 Innovations Ingredient News Products & Packaging Patents New on the Shelf 96 98 101 102 73 45 22 Michael Elenz, Schwebel Baking Co. & Editorial News People Meeting Preview: BakingTech Meeting Preview: SNAXPO Industry Images: Pack Expo Calendar of Events Advertisers’ Index 12 14 19 91 92 93 95 109 “ You want to leave your industry a little better than when you came in, make sure it’s going to live on. “ December 2012 / Baking & Snack / 11 www.bakingandsnack.comhttps://twitter.com/BakingSnackMag http://www.linkedin.com/groups/Baking-Snack-Sosland-Publishing-2076956?gid=2076956 http://www.facebook.com/BakingandSnack http://www.bakingandsnack.com