PASADENA, CA, 27 September 2017 – Organic breads often need additional organic vital wheat gluten in order to ensure a better looking loaf and a more resilient slice. Most bakeries in the search for the perfect organic pan bread run into a number of challenges, including the added costs involved in using organic vital wheat gluten and the high probability of baking a malformed loaf of bread if that gluten isn’t added.
While our Bellarise® Organic Gluten Replacer was in the concept stage, though, we challenged the notion that organic ingredients – especially organic gluten replacement technology – had to be expensive and difficult to use. That is when we committed to the idea that our Bellarise® Organic Gluten Replacer would represent significant savings for our customers; be easy to integrate into any organic bread production system of any scale; and yield organic breads that give our customers the most enjoyable and memorable dining experience. Add the fact that Bellarise® Organic Gluten Replacer also allows bakers to leave their recipe virtually unchanged while improving dough rheology, and the value proposition is exceptional.
On average, our customers are saving 20% on overall costs when lowering organic vital wheat gluten content and using Bellarise® Organic Gluten Replacer. And when compared to organic pan breads not using organic vital wheat gluten, or using organic vital wheat gluten in established amounts, our tests show that organic pan breads using Bellarise® Organic Gluten Replacer have more consistent volume, uniform crumb structure resulting from stronger bonds at the molecular level, and a crust and loaf with exactly the right color and shape it needs to be marketable in today’s increasingly competitive retail landscape.
But, of course, seeing is believing, and tasting is knowing. Click here to learn more about Bellarise® Organic Gluten Replacer, and order your sample from our website, today!
