Free Webinar | Oct 21: Handling gluten in your formulation from gluten reduction to gluten-free products

Over the years bakeries have been compensating lower wheat flour protein content by adding gluten to formulations. Now with gluten availability and higher costs, bakers are facing challenges. In addition, many bakeries are realizing that gluten free is not a passing fad, but rather is fast becoming a preferred lifestyle choice.

To stay in line with this market change, bakers have developed new recipes to offer gluten-free breads, quickly realizing that quality gluten-free baking can be very challenging. Thankfully, today’s technology allows to develop an enzyme blend tailored to fit the formula and the process needs.

Click here to register for our webinar.