Gluten-free baked goods

Gluten-free baked goods

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FUNCTION
•    optimises the dough processing properties
•    improves the maintenance of freshness over several days
•    Increased dough yield
•    fibre enrichment / improved nutrient profile
•    good, even crust
•    reduces dough stickiness
•    good fermentation tolerance
•    gluten-free free-form breads are possible
•    increases the viscosity of the doughs
•    stabilisation of the doughs
•    volume stabilisation
•    improves crispness

RECOMMENDED PRODUCT
Herbagel® BW
Herbacel®-AQ® Plus (citrus fibre & apple fibre)
Herbacel® Classic Plus AF 60/100

FUNCTION
•  colour intensification
•  natural gold–yellow to dark brown shades
•  improves maintenance of freshness
•  optionally rounds out flavours

RECOMMENDED PRODUCT
Herbarom®

FUNCTION
•    Sugar substitute, alternative sweetener
•    improved browning

RECOMMENDED PRODUCT
Herbasweet®