Corbion Reveals Cost Reducing Concept for Variety Breads
03 Apr 2014 --- Corbion Caravan has revealed a new clean label dough improver for yeast-leavened dough formulas. GEM 100 is designed to offer manufacturers a low cost alternative to help with baking breads, bagels and buns with whole grains, fiber, nuts and seeds.
Speaking to Food Ingredients First, Corbion’s manager of Bakery Applications, Chris Bohm, said: “Application of GEM 100 depends on the process employed. It isn’t added in the baking process, but in the scaling/mixing process. Generally speaking GEM 100 is used to eliminate or modify the amount of vital wheat gluten used in baked goods of all kinds where vital wheat gluten is utilized, including all types of breads and rolls, flatbreads, bagels, etc. And GEM 100 is used in a variety of processes: straight dough, no-time dough, sponge and dough, brew systems, frozen dough, par baked — anywhere vital wheat gluten is used.”
The price of gluten has been rising steadily along with increasing consumer demand for variety breads with multiple inclusions. The drought of 2012 added fuel to the fire – damaging crops and leading to even higher ingredient prices. Adding GEM 100 to the recipe allows producers to reduce, or eliminate, expensive vital wheat gluten, according to the company.
Bohm explained: “In a straight or no-time dough process, GEM 100 is simply scaled and added with the other ingredients just as vital wheat gluten would be. In a sponge and dough process, where vital wheat gluten may be included in the sponge, it is extracted from the formula and water adjustments are made. Then when the sponge is ready to mix into the dough, the appropriate amount of GEM 100 is scaled and added with the other dough side ingredients.”
GEM 100 is designed to mimic the physical attributes of vital wheat gluten throughout the proofing and baking process into the finished baked good without loss of strength, volume or eating characteristics.
“With GEM 100, the gluten and related costs can be reduced without sacrificing taste, texture, product quality or the consumer’s eating experience,” said Abby Ceule, Director, Marketing Communications, Corbion Caravan. “You can retain the quality of original products with no negative impact on the ingredient declaration.”
Ceule says recipes incorporating GEM 100 produce baked goods that are as voluminous as white bread, with the structure, strength and overall quality consumers expect.
by Sonya Hook
