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. With the new binder, more uniform dough handling is possible and better volume. It allows gluten-free bread to be sliced more easily, while the product itself retains softness, and develops a golden crust.

The binder is made from fermented buckwheat and fava beans sourced from the EU. Because it combines several functional properties in one solution, bakeries can reduce both the ingredient list and the number of components they keep in stock. FERM FOOD’s binders are fermented with lactic acid bacteria.

 “Our new gluten-free bread binder has been developed to make production simpler and more flavorful. When one binder can replace several functional components, it becomes easier for industrial bakers to standardize recipes, cut down on the number of ingredients, and add a deeper, slightly tangy, and more complex flavor — similar to what you know from sourdough bread,” says Søren Lange, Head of Development at FERM FOOD ApS.

Vadehavsbageriet, a Danish speciality bakery producing gluten-free bread for the retail market, has already tested the new bread binder. “The binder made it possible to achieve a consistent result. The dough becomes more homogeneous, so the bread is elastic and delicious, and we can thereby reduce the complexity of the recipe — delivering good bread with a clean label,” says Jytte from Vadehavsbageriet.

FERM FOOD is a Danish producer of fermented plant ingredients for the food industry. The company uses solid-state fermentation with lactic acid bacteria to develop functional ingredients.

Photo: FERM FOOD