Bellarise develops organic enzyme to cut gluten by up to 50%

By Douglas Yu contact

- Last updated on GMT

Bellarise is in the final stages of developing a solution that can replace 100% of the gluten.
Bellarise is in the final stages of developing a solution that can replace 100% of the gluten.

Related tags: Wheat

California-based baking supplier Bellarise has developed an organic gluten replacer that can replace 25% to 50% of gluten used by bakers. . 

The powdered product is all natural, non-GMO and certified organic, and it can be added to flour during dough preparation and mixing, according to the president of Pak Group, Walt Postelwait.

Bellarise was established by the Pak Group in 2012. The company produces a full range of baking ingredients, including yeasts, dough conditioners, softeners, application improvers, bases, emulsifiers, and pastry ingredients.

Reducing the cost of strengthening ingredients by 50% to 60%

Many bakers have turned to organic vital wheat gluten to strengthen their bread because organic flour is not fortified and sometimes has lower protein levels than the conventional wheat flour, according to Postelwait.

However, the organic vital wheat gluten can be expensive. “Therefore, we tapped into our advanced enzyme technology to develop an organic enzyme solution,”​ said Postelwait.

The price of Bellarise’s organic gluten replacer is $4.25 per pound.

Since the new gluten replacer is used at only about one third of the total organic vital wheat gluten being replaced, and an average price for organic vital wheat gluten is $3 per pound, “[our gluten replacer] provides the baker with a 50% to 60% savings relative to the amount of gluten our product replaces,”​ Postelwait said.

Improves bread softening

Bellarise told BakeryandSnacks that its organic gluten replacer does not have additional health benefits. However, in addition to strengthening the bread, Bellarise also sees an overall increase in softening and of the shelf life of the bread with its product.

“Some of our clients have found they can reduce their current softener when using our gluten replacer. This offers even further cost savings to our customers,” ​Postelwait added.

Developing new ingredient to replace 100% gluten

Even though it is difficult to measure the current US gluten replacer market, Bellarise sees “sizable opportunities” ​with this technology, and the market will remain strong.

“Our product will not replace the use of vital wheat gluten entirely, but it will provide product developers a new clean label tool to strengthen their bread while reducing their overall cost foot print,”​ Postelwait said.

Bellarise is also in the final stages of developing a conventional gluten replacer ingredient, utilizing similar enzyme technology, which will allow bakers to replace 75% to 100% of the added gluten used in their bread formulas.

The company hopes to launch the new product in the next few months.

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Looks appealing

Posted by Philippe,

looks good, would like to try to work some recipe and make some product on our lines. find out the behaviour of the dough.

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Enzyme as Gluten replacement

Posted by Aharoni Eli,

I would like to get a sample of this enzyme (gluten replacement).
I already send you an e-mail and didn't get your feedback.

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Purchasing Manager Sharon Puratos Israel

Posted by Aharoni Eli,

I would like more details about the enzyme to cut Gluten (specification, sample etc...)

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