Gluten-free - Bakery
Product description
Natural appeal for your gluten-free productionTake the gluten out of your bakery recipe and add our whey-based Nutrilac®. We give you an easier way to high-quality, gluten-free bakery products. It’s a tough task to overcome the challenges of baking without gluten. At Arla Foods Ingredients, we have developed Nutrilac® solutions, which make it easier to meet consumer demand for gluten-free bakery products with an appealing taste and texture.
Our whey-based ingredients compensate for the structural effect of gluten when baking with gluten-free alternatives to wheat flour. The structure of your cake and bread product will closely resemble that of traditional wheat-based products.
Use Nutrilac® on your traditional processing lines when baking, for example, gluten-free sweet short pastry, brownies and pizza.
- Dough and batter are stable and easy to handle
- The final products have an appealing texture, taste and bite
- Crumb structure is soft and moist
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Specifications
Categories | Proteins |
---|---|
Sales markets | Western Europe; Eastern Europe; Middle East; Asia; North America; Africa; Central/South America |
Supplied from | Argentina; Denmark |
End-Use Categories | Bakery |
Certifications | Fair Trade; GMO-Free; Halal; Health & Safety (GMP, HAACP and equivalents); Health claims; Kosher; Quality assurance |
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Gluten-free - Bakery
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