Gluten-free baked goods

    Gluten-free baked goods

    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
    Herbacel® AQ® Plus (citrus fibre & apple fibre)

    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®