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Gluten-free croissant pastry is difficult to produce because the lack of gluten makes it challenging to achieve the necessary elasticity and structure for proper lamination. Without gluten, creating the delicate, flaky layers while maintaining the pastry’s lightness and tenderness requires specialized ingredients and techniques. Additionally, getting the right balance of fat, moisture, and binding agents is crucial to mimicking the traditional texture and mouthfeel of a croissant.
An all-in-one complete blend to which you simply add yeast, water, sugar and oil to make gluten free laminated dough products Croissants.
This innovation will revolutionise the market, results are outstanding! This premix provides an excellent base from which you can personalise with your own fillings and toppings. Suitable for the sugar free market as well, and is very freeze thaw tolerant so perfect for par baked applications as well.
Product Benefits:
• Complete mix, just add yeast, water, sugar and oil.
• Consistent results time after time.
• Your mix, your product.
• Retains a buttery, flaky texture – With the right formulation, it can achieve a similar light and crisp texture to traditional croissants.
• Enhanced nutritional value – Gluten-free croissant pastries can be made with alternative flours that offer added nutrients like fiber, protein, and vitamins.
• Expanding market appeal – Meets the growing consumer demand for gluten-free and allergen-friendly bakery products.
• Versatile for various fillings – Perfect for both sweet and savory croissants, offering a gluten-free base for a wide range of recipes.
• Sugar free.
• Freeze thaw tolerant.
• Par bake suitable.
• Easy to work with.
• Allergen free.
Product Applications:
• Gluten free croissants.
• Gluten free danish pastries.