Low Carb and Gluten Free Bread Goes into Production, as TOP Partners with Bakery Wiltink

Together with Bakery Wiltink from Doetinchem, TOP will further develop the new bread. The production process needs to be scaled from kitchen to factory. The process line needs to be build and the recipe must be adapted to the larger scale.

 

The expansion of the production line for this bigger scale will be supported by the province of Gelderland, as is the development of the bread.

 

Dennis Favier, creative director of TOP bv told FoodIngredientsFirst there is a growth in consumer demands for low carb meal components: “Bread is the most important meal component, especially in the Netherlands and with existing bakery processes and ingredients it is only possible to produce bread with 30% less carbs than normal bread. We are more ambitious than that,” he explains, “So we decided to develop a product/ process combination which enables us to produce a bread with 95% less carbs than normal bread.”

 

“This bread is especially interesting for consumers who have a diet where they almost entirely skip carbs,” claims Favier. 

 

“Bakery Wiltink is a good partner for us”, says Favier, “We’ve spoken to several parties, but Wiltink is a large, innovative company, that already two years ago was rewarded the Year Price Good Food for their gluten free bread YAM. They are progressive in the bread segment, they have room for further development and they are eager to take up this project with us.”

 

Because it is a matter of a new manufacturing process that still needs to be designed, it will take some time to get to the ideal production line. TOP bv expects the production of the first loaves of bread in two years.