bake - March/April 2020 - 31

ADVERTORIAL

gluten-free products among
consumers and many bakers
still view gluten-free production
as difficult, time-consuming
and costly to produce. While
those myths might have been
true in the past, today's glutenfree products and formulations
have little in common with
the "cardboard-like" products
produced ten years ago. Over
the last decade, bakers have
refined formulations to improve
the texture, taste and mouthfeel
of gluten-free products to great
result. Today's gluten-free
offerings provide consumers
with a way to avoid gluten
whether that's out of medical
necessity or to maintain a
healthy lifestyle.
According to
MarketsandMarkets research,
the global market for glutenfree products was predicted to
reach $7.59 billion by 2020, at
a CAGR of 10.4 percent from
2015 to 2020. Packaged Facts
projected growth of gluten-free
sales in the U.S. would level out
at about 5 to 6 percent by 2020.

CONSISTENCY IS KEY

Bakers who are considering
gluten-free production
understand that removing gluten
from a bakery formulation is no
small matter. Achieving rise in
a quality gluten-free product

Reiser_Advertorial_0320bake_i.indd
Bake_Mar-Apr20.indb
31
2

necessitates eliminating a critical
element - gluten. Without the
development of gluten and the
resulting gases that form, bakers
must look at other protein and
starch formulations to produce
rise, good mouthfeel and
excellent eating characteristics.
To achieve this, bakers turn to
several different protein sources,
including dairy and egg proteins,
to create a desirable level of rise.

including flour made from
buckwheat, beans, legumes,
ancient grains, nuts, and dried or
raw vegetables. Some of these
flours provide strength and
extensibility while others might
be added to enhance color, eyeappeal and/or flavor.
"There are so many different
flours bakers can use that come
from different sources and all
of them serve a purpose," Zeak
said. "Some are neutral enough
that you can do a lot with
combining them, but you're not
going to make a good loaf using
just one kind of gluten-free flour.
You have to use a combination
of things to succeed in this
experience."

EMBRACING
AUTOMATION OR SEMIAUTOMATION

While many gluten-free
formulations rely on the use
of tapioca starch and tapioca
flour and potato and rice flours,
Jeff Zeak, Bakery Specialist at
Reiser, said there are a multitude
of other options available

Because gluten-free doughs
cannot be treated in the same
way as doughs containing
gluten, it's important to have a
repeatable formula to enable
easy dividing, portioning and
handling. Reiser's Vemag
handles a range of gluten-free
doughs and can help bakers
transition to semi-automation
or full automation with a simple

3/26/2020 2:22:45
1:49:01 PM



bake - March/April 2020

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