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Accelerated Moisture Equilibration in Dry Dough Systems


About Schwan’s:

Schwan’s is a national, multibillion-dollar company that manufactures and markets many popular brands including Red Baron®, Tony’s®, and Freschetta® pizzas, Mrs. Smith’s® and Edwards® desserts, and  Pagoda® Asian-style snacks.

Open Innovation Challenge:

Schwan’s is seeking a technology that will enable accelerated moisture equilibration in dry dough systems.

Reason for Seeking External Innovation Partnership:

The current gold standard formula and process for making egg roll skins requires a significant amount of time to equilibrate moisture within the dry dough system.  This inefficient equilibration process results in increased labor, waste, downtime, and scheduling complexity.

Scope of Solution Space:

  • Acceptable solutions include pronounceable, pantry friendly ingredients and nonthermal processing technologies.
  • Solution must reduce moisture equilibration time by 50% or more.
  • Solution must deliver the current gold standard product attributes including appearance, texture, and flavor.
  • Moisture equilibrated dough must be compatible with high speed dough sheeting process.

Innovation Solutions Not of Interest:

  • Increasing moisture content
  • Increasing dough temperature above 70F
  • Chemical sounding ingredients
  • Allergens beyond wheat

Proposal Response Date Deadline:

April 30, 2019



To submit your proposal online, click the link below:

Open Innovation Submission Form

To submit your proposal in a PDF document, click here.