Gluten-Free Baked Goods sms-underline

Gluten-Free Baked Goods, pregelatinized starch, แป้งมันสำปะหลังดัดแปร, กลูเตนฟรี, ขนมปัง,

Gluten-free baked goods can present a variety of challenges to optimal baking quality. Common problems in this category include  collapsed structure, uneven texture and staling. With SMS solutions, you can create a gluten-free formula with good baking quality that maintains softness during shelf life.

Gluten-Free Bread

Baking challenges can be overcome by using GENIGEL®42  and KREATION®D8 for improved dough binding properties, good moisture retention, dough conditioner, softness & chewiness, and shelf life extension. Meantime, PREMIO R7, the rice flour is specially designed to enhance bread structure for gluten-free desirable texture. 


Gluten-Free Cakes & Muffins

GENIGEL®42 helps to increase the batter viscosity, maintain good moisture retention and extend shelf life. This solves the challenge of gluten-free cake & muffin formula with improved volume, even cell structure and without imparting a grainy texture.

Gluten-free Cookies

In gluten-free recipes SMS 454 creates the unique texture of cookies with improved crispiness and puffing ability. Without gluten in the recipe, you can now make  delicious cookies without a dry, crumbly or grainy texture.

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