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A complete solution of cutting edge synergy of gums, proteins, fibres and starches that changes the process tolerance of gluten free doughs so that they can be handled on traditional bakery lines, reducing the additional costs of specialist equipment and processing aids. This incredible product not only completely replaces psyllium husk powder in your gluten free blends, it also actually performs better and gives superior results.
No more concern of risk of allergen contaminations associated with psyllium, this ingredient can completely transform your whole process and reduce your manufacturing costs at the same time.
Works perfectly with our Hydrocolloid Blend and Egg Replacers.
Product Benefits:
• Psyllium Husk Powder replacer; 1:1.
• Super White – much whiter than traditional super white psyllium husk powder.
• Stable all year round availability and cost, with no sesame & mustard contamination issues.
• Allows the blend to go from a batter to a dough due to being 14:1 Hydroscopic in water.
• Greatly reduces staling in your blend.
• No pre-hydration required, simply add the powder blend to your mix in the same way as you add standard psyllium.
• No gut irritation such as when using psyllium.
• Aids tolerance to gluten free doughs.
• Lower activity level and fewer cavitations.
• Contributes to a superior result, stabilising the system.
• Excellent performance through the freeze/thaw cycle.
• Cost reducer compared to using psyllium.
• Cost reducer due to less wastage.
• Easy to work with.
• Allergen free.
Product Applications:
• All gluten free doughs.