Answer a few questions about dough conditioner, crust, and PZ for the chance to win one of two iPod shuffles!  Winners will be drawn at Pizza Expo 2016 (need not be present to win).
Sign in to Google to save your progress. Learn more
I currently use a form of a dough conditioner or dough developer? *
Please answer yes if you use in some but not all of your products
I currently use some form of dairy in my baked goods *
This includes many things including: milk, butter, whey, cheese, dairy solids, lactose, sweet whey, deproteinized whey
I currently purchase my ingredients *
I am familiar with PZ-44 Dough Conditioner *
If there was one thing that most interested me in a new dough conditioner it would be *
Choose most important
I would use a ready-to-bake Pizza Crust Mix (at my pizzeria) if it was created by someone I respect in the industry *
I would use a ready-to-bake Pizza Crust Mix (at home) if it was created by someone I respect in the industry *
I am familiar with Reddi-Sponge Dough Developer *
The name of the distributor/s I go through is *
Please list regional and/or national distributors
Our specialty bakery item/s would be *
Required
Our average batch size is
We use as our primary baking machinery
Our biggest customer base has a
Our annual output of product is approximately
If I were to reanalyze my formula/recipe my biggest motivator/s would be *
Required
The name of my business is *
We are located
City, St, Address (If Multiple locations list how many and city/state)
My email address is
We will not give out this information to any other sources or blast your inbox :)
I would be interested in receiving information or a sample of Agropur Ingredients bakery ingredients. *
Further comments/requests
Submit
Clear form
Never submit passwords through Google Forms.
This content is neither created nor endorsed by Google. - Terms of Service - Privacy Policy

Does this form look suspicious? Report

Google Forms