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Gluten contraction and dough ruptures in bakery goods

Posted on 25/11/2011

Bakery wheat flours of Western European 2011 recent crops suffer significantly from process intolerant and low extensible glutenperformance. Dough ruptures and volume shortages widely occurr and undermine quality of many bakery goods like whole meal breads, multigrain breads, danish and puff pastries.

Clarys Food Ingredients Biochemists presents now clarypan 11 and clarybis tension, 2 new series of mainly natural either height enforcing or width stabilising dough relaxers. These multifunctional aids restore excellent dough performances on industrial productionlines and stabilise uniform textural quality on many breads and pastries.

Our food technical team is at your service for tailor made advise and for practical assistence on swift implementation, we produce and deliver the standard or tailor made clarypan and clarybis solutions swiftly and top quality assured.