WELLENCE™ GF 1229 for Gluten-free Bakery

THE CHALLENGE:
Gluten-Free Complexity

Removing gluten means removing the very element that gives bread its structure, elasticity, and rise. Formulators must juggle several constraints at once to deliver a product consumers will actually enjoy:

Ingredients: Combining multiple ingredients is usually necessary to compensate for the lack of gluten and achieve a good final product
Sensory: Texture is a key driver of consumer acceptance in bakery products
Functionality: Dough elasticity, expansion, and cohesiveness are key determinants of the final product
Stability: Moisture loss must be controlled to ensure product shelf life
Process and Cost: Gluten-free bread is prone to defects, formulation and process adjustments impact overall cost

THE SOLUTION:
WELLENCE™ GF 1229

WELLENCE™ GF 1229 is a cellulosic hydrocolloid solution designed for the gluten-free bakery market, bringing together the attributes bakers value most:

Higher volume & slice height without increased collapse or deformation
Finer, more homogeneous crumb with more even air cell shape and distribution, for a brighter, more consistent structure
Lasting softness that limits the increase in hardness over time, keeping bread soft throughout shelf life
Easy, cost-effective integration with a low use level supporting a more competitive cost-in-use for manufacturers already using cellulosic hydrocolloids

Download your WELLENCE^TM Quick Guide

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