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Gluten-free puff pastry is challenging to produce because it lacks gluten, which provides the elasticity and strength needed for proper lamination. Without gluten, achieving distinct, even layers while maintaining dough flexibility is difficult, often resulting in a denser or crumbly texture. Special ingredient combinations and processing techniques are required to mimic the stretch and structure of traditional puff pastry.
An all-in-one complete laminated dough blend to which you simply add water and margarine to make gluten free Puff Pastry products such as Pies, Pasties, Vol-au-vent etc.
This innovation will revolutionise the market, results are outstanding! Yeast and oil are not required as the fat gives the lift during baking, turning the water into steam which separates the layers.
Product Benefits:
• Complete mix, just add water, margarine, and cake margarine/butter.
• Consistent results time after time.
• No yeast or oil required.
• Light and flaky texture – With the right formulation, it can achieve a crisp, buttery bite similar to traditional puff pastry.
• Versatile in applications – Can be used for sweet and savory dishes, including pies, tarts, turnovers, and pastries.
• Can be enriched with alternative flours – Ingredients like rice, sorghum, or chickpea flour can enhance nutrition and add unique flavors.
• Expanding market demand – Addresses the growing gluten-free food trend, providing more inclusive options for bakeries and food manufacturers.
• Free of all modified starches and celluloses.
• Freeze thaw tolerant.
• Your mix, your product.
• Easy to work with.
• Allergen free.
Product Applications:
• Gluten free pies.
• Gluten free pastries.
• Gluten free Vol-au-vent.
• Gluten free turnovers.
• Gluten free quiches.