SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Functional flours plug new gluten price concerns: Mühlenchemie

By Kacey Culliney , 28-Sep-2012

Mühlenchemie functional flour systems

Mühlenchemie's line of functional flours enable vital gluten reduction as prices begin to soar and availability becomes limited, its R&D manager says.

Initially the flours were developed for guar gum replacement but the team has since discovered the line caters for newer industry demands too; vital gluten replacement.

BakeryandSnacks.com spoke to Olaf Gerken, research and development (R&D) manager for Mühlenchemie, about this new line.

These flours enable increased water absorption, more stability and guar gum replacement, Gerken said.

While the initial development was prompted by consumer demands for guar gum replacement, there are also additional benefits, he said.

“It’s possible to reduce the vital gluten addition,” he said, which plugs an industry need as pricing of this ingredient is high and availability limited.

The firm has developed three flours from enzyme and vegetable fiber blends.

Related products

Bread hit hard by price wars

Bread is ‘price war casualty’ – FoB director

Bread is one of the biggest casualties of the supermarket price war, as retailers...

food packaging, business, women

How to be a successful woman in the packaging industry

Passion, determination and ambition: all top tips for aspiring businesswomen, say three senior Swedish...

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

Jane Barnett

Insights manager for Australia-New Zealand, south east Asia and India,...

USDA WASDE: Wheat supply up but ‘quality issue emerging’ says AHDB

Wheat supply up but ‘quality issue emerging’

Wheat supplies have hit record levels across the globe, but for France and some...

UK gluten-free businesses should storm Europe

Europe is ripe for UK gluten-free businesses

France and other European countries are prime targets for the UK’s established gluten-free (GF)...

Manufacturers are struggling with healthier food calls

Bakeries struggling with calls to cut salt, sugar and fat

Manufacturers of baked goods are reaching a point where calls to cut salts, fats...

Thins in packaged bread could spark growth, Mintel

Can ‘thins’ save a dwindling packaged bread sector?

‘Thins’ have taken off in the US and Canada with bread, bagel and even...

Bread innovation needed amid carb, additive backlash: Mintel

Additives and carb backlash stumps bread innovation, says Mintel

Stephanie Pauk and Pam Yates

Analysts, Mintel

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...