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An innovative, highly functional stabilized blend of fibers and gums that provides a cost effective alternative to pure HPMC in gluten free formulas. It is a networking solution that unites ingredients together and allows carbon dioxide to work evenly, yielding a uniform crumb structure and more volume in your baked goods.
A Superior Texture Aid, this innovative dry powder functional blend not only greatly reduces the need of HPMC in your recipe but also reduces the overall dosage too with 1-3% of total dry ingredients normal. It adds structure and tolerance to gluten free doughs making them process and bake stable. It makes doughs less sticky and easier to handle, introducing consistency to your products during production which helps reduce wastage. Suitable for every Gluten Free application and process.
Product Benefits:
• Cost reducer up to 50%.
• Uniform crumb structure and fewer cavitations.
• Yields more volume.
• Aids texture.
• Reduced baking time vs pure HPMC.
• Gels at high temperatures.
• Holds water & fats, preventing leakage or drying.
• Reduces production wastage.
• Contributes to a superior result.
• Aids tolerance to gluten free doughs.
• Helps bake stability.
• Excellent performance through the freeze/thaw cycle.
• Allergen Free
Product Applications:
• Bakery products such as breads, cakes, and pastries.
• Coatings and fried foods.