Puratos Reduces Both Gluten And Cost With Intens Gluten Replacement

Type:Food Ingredients News

Source:Food Ingredients First

Sector:General Company & Ingredient Information

Summary:Intens Gluten Replacement from Puratos can be added to any recipe, on top of an existing improver, to replace up to 3% of the gluten and to improve the tolerance of the dough – and without any compromise on the product quality! What’s more, there is a significant cost reduction compared to a recipe with gluten, according to the company.

27 Nov 2012 --- Wheat gluten is often used to give extra strength to the dough, which helps to assure good dough tolerance that leads to a good volume. This is especially the case under challenging conditions, such as with automated equipment, suboptimal flour and whole wheat breads. Gluten is a relatively expensive ingredient, which amounts for 3.5% to 15% of the recipe cost. What’s more, in recent months, the price of gluten has increased by some 10%.  

Intens Gluten Replacement from Puratos can be added to any recipe, on top of an existing improver, to replace up to 3% of the gluten and to improve the tolerance of the dough – and without any compromise on the product quality! What’s more, there is a significant cost reduction compared to a recipe with gluten, according to the company. 

Source: Foodingredientsfirst (http://goo.gl/N30pk)