Consumers want bakery products that deliver consistent quality, so manufacturers strive for consistent flour performance. But with wheat protein varying year to year, and region to region, many bakers depend on supplementation with vital wheat gluten in order to meet those expectations. That solution, however, can come with disadvantages: volatile pricing, concerns about security of supply and the cost and inconvenience of having to frequently adjust mix time and absorption.
Learning Objectives:
- Discover effective ingredient technologies to reduce impact of wheat protein variability and pricing volatility.
- Identify tools to eliminate dependency on vital wheat gluten and shrink the expense of supplementation.
- Learn how to utilize enzymatic improvers to build robust dough systems that maintain strength and tolerance throughout production to consistently create delicious, craveable bakery products
Presenter
Tess Brensing
Corbion
