Baked Goods

Gluten-Free Baked Goods

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.