Scroll Top
New natural dough relaxation ingredient

GoodMills Innovation launched GOOD NatureRelax, a clean-label baking ingredient based on wheat germ that counteracts excessive dough elasticity naturally and without additives. Excessively elastic wheat doughs are a key disruptor in bakery production, as they make shaping difficult, impair process stability and increase waste.

New gluten-free bread binder from FERM FOOD

FERM FOOD ApS launched a gluten-free, fermented binder for industrial bakeries. It addresses issues with loose structure and crumbliness that occur in the production of gluten-free bread. The bread binder makes it possible to reduce the number of additives in the recipe and improve structure, sliceability, and taste, its manufacturer says.