Consumers are demanding more gluten-free bakery products, and for bakery manufacturers it is a big a challenge to find an alternative to wheat flour providing an optimal structure and quality of the final bakery product. However, by using Nutrilac® in your gluten free baking, you can obtain a cake and bread structure similar to traditional wheat based products.
Due to the functional properties of Nutrilac® simulating the effect of wheat gluten, it enables you to produce gluten free products at traditional bread and cake lines.
Nutrilac ® gluten free solutions can be used in several applications such as sweet short pastry, brownie, pizza and white bread.
- Dough stability
- Dough handling
- Texture and bite
- Crumb Structure