Wheat protein isolate

GemPro®

GemPro® HPG

GemPro® HPG

GemPro® Extend

GemPro® Extend

GemPro® DVG

GemPro® DVG

GemPro® 4400

GemPro® 4400

GemPro® Plus

GemPro® Plus

GemPro® 3300

GemPro® 3300

GemPro® Prime-E

GemPro® Prime-E

GemPro® Prime-W

GemPro® Prime-W

GemPro® 7700

GemPro® 7700

GemPro® Ultra

GemPro® Ultra

GemPro® Tack

GemPro® Tack

Organic GemPro® HPG

Organic GemPro® HPG

  • GemPro® HPG
  • GemPro® Extend
  • GemPro® DVG
  • GemPro® 4400
  • GemPro® Plus
  • GemPro® 3300
  • GemPro® Prime-E
  • GemPro® Prime-W
  • GemPro® 7700
  • GemPro® Ultra
  • GemPro® Tack
  • Organic GemPro® HPG
  • GemPro® HPG

    GemPro® HPG is a natural, wheat protein isolate extracted from high quality wheat flour by a unique and proprietary process to yield a 90% protein product. It has a high degree of water absorption and exhibits strong viscoelastic properties. This highly functional protein is ideal for formulating a variety of bakery products, breakfast cereals, snacks and other food products. Applications include weight management products, frozen doughs, flat breads, pastas, pizzas.

    Features and Benefits

    • 90% protein
    • Excellent water absorption
    • Clean label
    • Improves volume in weak doughs
    Product Data Sheet Sales Sheet Request Sample
  • GemPro® Extend

    GemPro® Extend Vital Wheat Gluten is isolated from hard wheat flour by natural wet-processing techniques and followed by a delicate flash-drying process. This product retains the vitality or viscoelasticity of wet gluten before the drying step. GemPro Extend® provides greater extensibility, making it ideal for sheeting products such as, pizza, flatbreads, and crackers.

    Features and Benefits

    • Maintains strength while providing greater extensibility
    • Increases nutritional value of food products
    • Improves absorption and volume

    Product Data Sheet Sales Sheet Request Sample
  • GemPro® DVG

    GemPro® DVG is isolated from hard wheat flour by natural wet processing techniques and followed by a high-temperature drying process to produce a devitalized wheat gluten. The protein is heat-denatured, thereby losing its vitality or viscoelastic properties. GemPro DVG is ideal as a protein enhancer in a variety of food applications where strength and elasticity are not needed in the food product.

    Features and Benefits

    • 75% protein
    • Bind water

     

    Product Data Sheet Sales Sheet Request Sample
  • GemPro® 4400

    GemPro® 4400 is a wheat protein isolate prepared by a unique and proprietary process resulting in a product that imparts moderate elasticity and extensibility to dough systems. It improves the machinability of dough and imparts firmness to pasta products. GemPro 4400 is particularly useful in replacing or extending eggs and to improve protein in bakery products - resulting in enhanced machinability, increased volume, and excellent texture. Applications include whole grain baked and extruded products, cakes, biscuits, batters and breadings, and pasta

    Features and Benefits

    • 85% protein content
    • Effective protein enhancer
    • Improves whole grain machinability
    • Improves sheeting in laminated products

     

    Product Data Sheet Sales Sheet Request Sample
  • GemPro® Plus

    GemPro® Plus is a clean label wheat protein isolate prepared by a unique and proprietary process. GemPro® Plus imparts moderate elasticity and extensibility to dough systems. It improves the machinability of dough and imparts firmness to pasta products. It is particularly useful as an egg replacer in pasta and as a protein improver in bakery products resulting in enhanced machinability, increased volume and excellent texture

    Features and Benefits

    • 85% protein
    • Improve dough rheology
    • Clean label
    • Egg replacer
    Product Data Sheet Sales Sheet Request Sample
  • GemPro® 3300

    GemPro® 3300 is a wheat protein isolate with 90% protein. It is produced from wheat gluten by a unique and proprietary process yielding a product that imparts increased extensibility to dough systems. It possesses good binding and film formation properties, and whipping capacity similar to that of egg and dairy proteins. GemPro 3300 improves the machinability and relaxation of doughs, and enhances the structure, texture and protein content of bakery products, breakfast cereals, snacks and nutritional products. Applications include whole grains, tortillas, pancakes, muffins, cakes, crackers, and nutrition bars.

    Features and Benefits

    • 90% protein content
    • Replaces egg and dairy proteins
    • Improves freeze-thaw stability
    • Effective protein enhancer

     

     

    Product Data Sheet Sales Sheet Request Sample

     

  • GemPro® Prime-E

    GemPro® Prime-E is a clean label wheat protein isolate prepared by a unique and proprietary process. GemPro® Prime-E provides extensibility to dough systems, improving sheeting and pan flow. The protein can be used to improve rollability and flexibilty in flat breads or to improve overall rheology.

    Features and Benefits

    • 90% protein
    • Improve dough rheology
    • Clean label
    • Boost protein
    Product Data Sheet Sales Sheet Request Sample
  • GemPro® Prime-W

    GemPro® Prime-W is a clean label wheat protein isolate produced from wheat gluten by a unique and proprietary process. GemPro® Prime-W imparts aeration and softness, and enhances the texture and protein content of bakery products, breakfast cereals, snacks and nutritional products. Applications include batter type products such as pancakes, muffins, and brownies, as well as frosting, fillings, nutritional bars and more.

    Features and Benefits

    • 90% protein
    • Boost aeration
    • Clean label
    • Effective protein enhancer
    Product Data Sheet Sales Sheet Request Sample
  • GemPro® 7700

    GemPro® 7700 is a water-soluble, lightly hydrolyzed wheat gluten prepared by a unique and proprietary enzymatic process. It incorporates easily into water forming a homogeneous suspension and has excellent solubility when used alone or as a component of nutritional drinks. GemPro 7700 is designed for use in nutritional bars and beverages as a source of soluble wheat gluten proteins or as a general additive for protein fortification.

    Features and Benefits

    • 75% protein
    • Incorporates easily into water
    • Cost effective

     

    Product Data Sheet Sales Sheet Request Sample
  • GemPro® Ultra

    GemPro® Ultra is a water-soluble, lightly hydrolyzed wheat protein prepared by a unique and proprietary enzymatic process. The expert attention to detail throughout processing yields a clean, mild flavor allowing it to be effectively used in beverages, bakery products, snacks and vegetarian/vegan foods. With approximately 30% glutamine peptides GemPro Ultra is specifically designed for use in powdered or liquid beverages, energy drinks, and nutrition bars.

    Features and Benefits

    • 90% protein content
    • Dietary management
    • Rich in glutamine peptides
    • Aids in muscle recovery

     

    Product Data Sheet Sales Sheet Request Sample
  • GemPro® Tack

    GemPro® Tack is a unique wheat-based blend, designed to provide adhesion in particulate bars and clusters, while boosting the protein content. This unique ingredient provides the necessary structure for making nutrition bars, baked bars, and clusters with low or no sugar.

    Features and Benefits

    • Reduce or Replace Sugar
    • Easy to Use
    • Opportunity for savory applications and new flavors
    Product Data Sheet Sales Sheet Request Sample
  • Organic GemPro® HPG

    Organic GemPro® HPG is a natural wheat protein isolate ideal for adding strength and volume to organic bakery products. Made from certified organic wheat, this protein has a high water absorption and strong visco-elastic properties. In non-bakery applications Organic GemPro HPG provides binding and texture, critical in many snacks and vegetarian food products. At 90% protein, organic HPG can be the solution for improving the nutrition, texture, and overall product quality in your organic products.

    Features and Benefits

    • 90% protein
    • Certified Organic
    • Excellent water absorption
    • Improves volume in weak doughs
    Product Data Sheet Sales Sheet Request Sample
  • GemPro® HPG
  • GemPro® Extend
  • GemPro® DVG
  • GemPro® 4400
  • GemPro® Plus
  • GemPro® 3300
  • GemPro® Prime-E
  • GemPro® Prime-W
  • GemPro® 7700
  • GemPro® Ultra
  • GemPro® Tack
  • Organic GemPro® HPG


GemPro® Tack

Organic GemPro® TACK is a water-soluble, lightly hydrolyzed wheat protein prepared from high quality, organic wheat flour by a unique and proprietary enzymatic process. The expert attention to detail throughout processing yields a clean, mild flavor allowing it to be effectively used in organic beverages, bakery products, snacks and vegetarian/vegan foods. With approximately 30% glutamine peptides GemPro Ultra is specifically designed for use in powdered or liquid beverages, energy drinks, and nutrition bars. Use Organic GemPro Ultra to improve your dough rheology in organic bakery applications.

Features and Benefits

  • 90% protein content
  • Dietary management
  • Rich in glutamine peptides
  • Dough Relaxer

 

Product Data Sheet Sales Sheet Request Sample


(Cinnamon) Roll-ing along with Wheat Proteins

Deciding which ingredient to choose when formulating a new product or optimizing an existing one can be overwhelming. We understand that it can be difficult to decide which protein to use in a muffin versus a whole wheat bread and are here as a resource to guide you in selecting wheat proteins for your latest project.  

Working on the applications side of ingredient development is similar to being a detective.  We’re always on the hunt for what’s on the horizon and how we can apply our ingredients to fit within upcoming trends.  Other times we take one product and develop multiple formulations, each utilizing a different protein, gluten, or starch.  Today we will be examining one of my favorite baked goods to both make and eat - a cinnamon roll.  Being a rich dough, processing cinnamon rolls is different than loaves of white pan bread. Rich formulations come with their own set of challenges and difficulties, but that’s where we come in to help.

Sheeting of cinnamon roll dough is one of the most important processing steps, but also one of the most challenging.  If your dough is too relaxed or weak, it’ll tear on the rolls. But if it’s too elastic and stiff, the final product will be more bread than smear.  We can’t have that!

If you’re experiencing problems at the sheeting stage, I would recommend using GemPro Extend at 1-2% on flour weight.  GemPro Extend is a variation of our traditional vital wheat gluten but Extend allows for extra extensibility within your dough.  It will provide strength to prevent tearing, while allowing the dough to relax and flow to your desired thickness.

Maybe you’re looking to reduce cost within the formulation and egg replacement is the path you’re headed down.  Take a look at using GemPro 4400 as a one to one replacement egg based on solids.  In this instance eggs are providing tenderness to the final product as well as acting as an emulsifier for all the extra fat in the formulation.  A benefit for replacement with wheat protein is within the protein’s ability to bind water.  They keep the product moist which is especially helpful in the case of refrigerated and frozen doughs. 

A third formulation utilizes our wheat starch, GemGel 100, within the cinnamon roll icing.  Wheat starch adds a little bit of body to help it flow and hold onto the roll better, keeping a smooth texture without getting too thick.  It also adds some shine and brightness to help make the product look even more inviting and indulgent.

If you’re curious about how you can reformulate to receive the benefits of our GemPro Proteins, reach out to us at info@manildrausa.com. We would be happy to ideate and innovate alongside you.  


Addressing Clean Label with Wheat Proteins

It seems that everywhere we go in the food industry today we see or hear something about clean label. Whether it is clean label bakery or clean label beverages, the term has become nearly ubiquitous.

We know that clean label includes ingredients that are recognizable and easy to pronounce, no artificial ingredients, an expectation of healthiness. The term clean label can include everything from supply chain to ingredients. But what does it really mean for the food industry? Is it a way to differentiate your product? A way to stand out on the shelf? Or are we on a path to clean label being a consumer expectation. The cost of doing business, if you will.

A recent article in Prepared Foods, Clean Supreme, July 2017, sites trend lists dating back to 2008 which include a variation of clean label. The idea has really established itself in the market. The article continues with, “clean and clear label is now targeted – by consumers and manufacturers alike as the new global standard.”

As an ingredient supplier Manildra is here to help support product formulators needs. We want our ingredients to be the right tool in the toolbox as you create or reformulate your products to meet these label demands.

Manildra’s primary protein focus is wheat. It is the root of all of our ingredients and specialty products. One of the benefits of wheat is that it is a non-GMO solution. And it fits very well bakery application, both from a label and functional perspective.

Manildra’s wheat proteins and starches can be used to provide an array of functional benefits. The GemPro® line of proteins can be used to boost protein – a macro nutrient many consumers are looking for. When used to boost protein – either on its own or with other protein sources – it also provides functional benefits ranging from maintaining softness over time or building the structure and volume in baked products. This dual purpose reduces the need for additional ingredient, thereby simplifying the label.

Several GemPro products improve extensibility in doughs, replacing the need for reducing agents. GemPro Extend can structure while providing extensibility for those applications where you still want some volume or chewy bite. GemPro Ultra can be used strictly as a reducing agent to replace ingredients like l-cysteine.

If you are looking for improved rheology, texture, or nutrition – especially in bakery and snack– wheat proteins are a solution for you.

The same issue of Prepared Food that was discussed earlier has an interview with Chef Rob Corliss who states “Three of the biggest macro lifestyle trends of 2017 and moving forward are clean label, plant-based protein, and crave-able wellness.”

All of which can be addressed in different ways using Manildra’s GemPro Collection of proteins.  

Let Manildra help you as you look to tackle the clean label challenge in your food products.


Boost Protein with GemPro® Ultra

According to an article from Snack Food & Wholesale Bakery magazine1, busy lifestyles are pushing consumers to choose snacks over a traditional meal.  However, they desire these treats to offer more nutritional value than traditional snacks; specifically, they’re looking for protein.  GemPro® Ultra can fill that gap.  As a water-soluble, lightly hydrolyzed wheat protein isolate, GemPro Ultra boasts a protein content of 90% and can be used in a wide range of applications from baked goods to beverages to bars. 

Testing has found that GemPro Ultra possesses the ability to act as a reducing agent in dough products: shortening mix times, increasing extensibility, and assisting with pan flow.  It was shown that using 1% GemPro Ultra relative to flour weight will give a 10% reduction in dough mix times.  If developers are looking to fortify protein in a cookie, GemPro Ultra can be used at levels up to 80% relative to the flour weight in a formulation without requiring the addition of more water. The final product is a chewy yet nutritious cookie that is as indulgent as it is healthy. 

For beverage and nutrition formulations, GemPro Ultra has a higher glutamine content than other protein isolates such as soy and whey proteins. Glutamine aids in quicker muscle recovery following intense exercise making GemPro Ultra a good choice for nutritional beverages.  It can easily dry blend into a mix or be hydrated in a ready-to-drink beverage depending on the end use.

If GemPro Ultra is the protein solution you’ve been looking for, we would be thrilled to partner with you to enhance your development process. Contact info@manildrausa.com for the full technical report on GemPro Ultra or to visit about your specific application needs.

Application Ideas for GemPro Ultra:
  • Bakery Products
    • Breads, Rolls, and Bagels
    • Flat Breads and Flour Tortillas
    • Cookies and snacks
  • Nutritional Products
    • Ready-to-Drink Beverages and Powdered Beverage Mixes
    • Nutrition Bars
  1. Kvidahl, M. 2015. “Fortifying healthy snacks and baked goods with protein.” Snack Food and Wholesale Bakery. Available from: http://www.snackandbakery.com/articles/88313-fortifying-healthy-snacks-and-baked-goods-with-protein. Web. Accessed on: 14 Aug. 2017.


Bread with Seeds+Wheat Protein=Better Volume and Texture

Deciding which ingredient to choose when formulating a new product or optimizing an existing one can be overwhelming. We understand that it can be difficult to decide which protein to use in a muffin versus a whole wheat bread and are here as a resource to guide you in selecting wheat proteins for your latest project.   

When talking to customers about adding protein to products, let’s say it’s bread, a particular image comes to my mind. 

With each percent increase it’s like adding another block to the pyramid.  How many more blocks can be added until the whole thing comes tumbling down?  How much protein can be added before the product is no longer appealing and manageable? 

This mental image illustrates why many developers may be wary about formulating with protein.  It’s an intimidating beast to tackle.  And that’s why we are here to help.  This beast is what we tackle every day, providing us with the knowledge to share to make adding protein more manageable and friendly. 

Adding protein to a bread formulation requires a delicate balance between protein, palatability, and processing. A combination of proteins is typically a great option to achieve the right structure with the best eating quality.

Our Super Seedy Bread features both our, GemPro HPG and Gem of the West Vital Wheat Gluten.  Using the two in combination allowed us to achieve the right balance of protein and strength.  With the addition of particulates, in this case seeds, the gluten matrix needed to be fortified with GemPro HPG to account for the extra disruption during mixing.  Our GemPro HPG is a more concentrated form of gluten with 90% protein instead of the typical 75%.  After making our traditional vital wheat gluten, we put it through an extra washing step to further purify the protein.   

The current formulation is mixed as a straight dough but could be altered to be used as a sponge and dough.  If doing so, we recommend adding the GemPro HPG to the sponge side so it has a longer fermentation time to hydrate and maintain functionality. 

Super Seedy Bread - Featured Product: Gem of the West VWG & GemPro HPG

Bakers Percentage

Ingredient

Batch Weight (g)

100.0

Whole Wheat Flour

500.0

79.0

Water

395.0

3.0

Yeast

15.0

6.0

Gem of the West VWG

30.0

3.0

GemPro HPG

15.0

9.0

Granulated Sugar

45.0

3.0

Salt

15.0

2.0

Soybean Oil

10.0

5.0

Molasses

25.0

0.01

Ascorbic Acid

0.05

8.0

Rye Flour

40.0

2.5

Sesame Seed

12.5

6.0

Flax Seed

30.0

9.0

Sunflower Seed

45.0

Procedure:

  1. Mix all ingredients for 1 minute on 1st speed.
  2. Mix on 2nd speed for 8 minutes or until full gluten development.
  3. Let the dough rest for 10 minutes.
  4. Scale to 700g pieces and round to degas
  5. Let rest for 10 minutes.
  6. Mould and place in cottage pan.
  7. Proof for 50 minutes.
  8. Bake for 22 minutes at 400oF.

 

As you formulate your new product, reach out to Manildra to learn how wheat proteins can enhance the texture, nutrition, and rheology.


Improving Tortilla Quality with Wheat Protein

Tortillas: A portable lunch option. A nutritious “edible food packaging” that also opens doors to unique texture, flavor, and color enhancements.  A versatile food that allows you to fold, fill, and enjoy an infinite number of flavor combinations. To make a great tortilla the dough needs to be extensible for pressing while the finished tortilla maintains flexibility over time. Tortillas should be smooth and flexible, yet strong enough to hold heaps of fillings. Wheat proteins are an exceptional choice when enhancing the processing and textural attributes of tortillas.

 

What functional benefits do Manildra’s GemPro proteins bring to tortillas?

To determine functional similarities and differences between wheat proteins, a standard tortilla formulation was used, evaluating three different wheat proteins for impact on dough rheology, processing, and 21-day shelf-life quality.

Each variable was tested at 1% Bakers percentage in a flour tortilla dough with varying mix times.  The variables were tested at mix times of 5 minutes, 6 minutes, and 7 minutes.

The spread index was calculated by dividing the diameter by the height, averaging for six tortillas. Wheat proteins improved spread, especially when mix times were optimized. This direct comparison indicates that wheat protein can be used to improve press and sheeting qualities in tortilla dough.

The Perten TVT Texture Analyzer was used to analyze the tortillas with the standardized tortilla texture method from AIB. Texture data indicates the optimum mix time for each protein is slightly different. While the control required an optimum mix time of seven minutes, the GemPro Extend and GemPro 3300 required slightly shorter mix time, at 6 and 5 respectively. The larger drop in force over time by the vital wheat gluten indicates it may have not been mixed enough, even at 7 minutes. GemPro Extend maintains a texture most similar to day one on day 21 as compared to the other proteins.

 

After evaluating both the tortilla dough and final products is was determined that Manildra proteins assist with maintaining product rollability and strength over time.  The data showed that while the control tortillas tore easily and folded instead of rolled at the end of the 21 days, the tortillas containing Manildra proteins, still had the ability to roll and showed resistance to tearing. 

Protein fortification prevents the tortillas from drying out which allows them to maintain strength throughout their shelf-life. GemPro Extend nicely balanced the need for extensibility in processing, while maintaining the moisture retention and rollability through out shelf life.

For more information on these results or other information on GemPro Wheat proteins contact our R&D team today. 


Manildra Group USA Launches GemPro Ultra

Manildra Group USA Launches Newly Reformulated Wheat Protein

Opportunities with GemPro Ultra range from Organic Dough Conditioner to High Protein Beverages

Leawood, Kansas:Manildra Group USA has launched a newly reformulated GemPro®Ultra to answer the call of today’s trend toward cleaner, simpler ingredients in­­­­ food manufacturing. While GemPro Ultra was originally developed a few years ago, the Manildra team has recently made advancements in process to improve flavor and solubility. In addition, the applications team has identified key functional benefits for both the high protein and organic markets. GemPro Ultra and Organic GemPro Ultra are identical in functionality, allowing you to choose which option best fits your market needs.

The unique characteristics of GemPro Ultra give it the ability to act as a reducing agent in dough products: shortening mix times, increasing extensibility, and assisting with pan flow. “This clean label and organic option for a reducing dough conditioner is a huge advantage for this market,” said Brook Carson, vice president of product development and marketing. “Improvements in process, dough rheology, and texture are observed in applications from bread to snacks.”

With 90% protein, GemPro Ultra helps boosts protein levels, either when used as the sole protein source or in conjunction with others. Wheat proteins, such as GemPro Ultra, are excellent protein options to manage texture as the protein content increases. As consumers continue to seek high protein food sources, formulators must strive to meet that demand with protein sources that provide appealing taste, texture, and nutrition.  The expertise of the Manildra team has fine-tuned the process and enhanced GemPro Ultra making it perfect for use in a multitude of high protein applications.

While many people think of wheat protein for bakery and snack, GemPro Ultra capabilities go beyond the traditional applications and offer alternatives for beverages and nutrition bars. High in glutamine peptides, GemPro Ultra is an optimal choice for nutritional beverages to aid in quicker muscle recovery following intense exercise.

Contact Brook Carson (bcarson@manildrausa.com) to get a full report on the functional benefits of GemPro Ultra.

About Your Company:Since 1952, Manildra Group has earned a worldwide reputation as the leader in vital wheat gluten, wheat starches, and specialty wheat proteins. Our GemPro line of wheat proteins provides the widest range of functionality available on the market. Through strength, extensibility, or solubility, GemPro proteins contribute a unique and differentiated texture and processing solution in bakery, snacks, beverages, and more. Our new innovation center is a comprehensive resource to customers from ingredient to finished product. Visit www.manildrausa.com for more information.

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Now Playing: GemPro 3300

Watch me whip, whip….

GemPro 3300 is a fun protein to work with because of its ability to perform in numerous applications. It can act as an egg replacer in cookies, a dough relaxer in high protein breads, or as a sheeting improver in crackers.  And the best part of all? It pulls in air during mixing to create a foam which is particularly useful in the production of sweet goods. 

We showcased GemPro 3300 as a sheeting improver in a delectable cinnamon roll formula.  GemPro 3300 improves machinability of the dough by both strengthening and relaxing it as it processes.  This creates a soft and tender cinnamon roll with thin and even layers that tastes as good as it looks.

 


Now Playing: GemPro 4400

A versatile and diverse protein, GemPro4400, is up next on our weekly countdown to IFT. 

The evolution of the baking industry is something that can be both seen and tasted.  Baked goods are diversifying and with the change, comes the evolution of baking formulations and ingredients.  GemPro 4400 is one of our most diverse isolates in that it can be used in an array of products from breads to cakes to cookies, and even pasta. 

GemPro 4400 can be used to provide resiliency in a cake for an egg replacement application or in a bread dough to provide a little relaxation for machinability.  Have we sparked your curiosity? Reach out to our applications team for further information.

 


Now Playing: GemPro Extend

 

The countdown continues this week with, GemPro Extend.  Lovingly referred to as, an extensible Vital Wheat Gluten, GemPro Extend is the solution for sheeted doughs that require some extra strength as they’re processed through sheeting rolls.

In the video, GemPro Extend is showcased in a pizza crust which is a product that requires the delicate balance of strength and tenderness.  We don’t want our crust collapsing under the weight of all our delicious toppings, but we also don’t want a crust to be so tough we can’t chew it.  If this problem sounds familiar, give us a call and see if GemPro Extend can bring harmony to your next slice.

 


Now Playing: GemPro HPG

The countdown is on! 8 weeks until IFT! Each week we will bring you details about one of our eight proteins in the GemPro line of proteins. That’s right - eight unique wheat proteins with distinguished, functional benefits designed to help you solve yourtexture, nutrition, and rheology challenges.

SPOILER: We have something new to show you! So stay tuned.

The first protein in the range is GemPro HPG. This is the strongest protein out there! With 90% protein and produced by simple, mechanical washing techniques, GemPro HPG is an excellent clean label protein. Use it to add tolerance, volume, or protein. It is known to hold up to 190% water so an absorption adjustment will be needed.

GemPro HPG is highlighted in the video as part of a Super Seedy Bread. When particulates such as whole grains or seeds are added to dough they can distrupt and degrade the gluten matrix. The concentrated gluten strength of HPG helps to maintain the need strength to process and produce an optimized loaf.

As you are developing new whole grain or seeded breads reach out to the Manildra team to learn more.


Now Playing: GemPro Plus

You asked for a clean-label alternative to our current GemPro 4400 and we listened.  We present to you, GemPro Plus. 

Our development team understands that clean label has become more than just a consumer trend and is now an industry standard.  Which is why we developed our new label friendly protein, GemPro Plus.  It can provide the touch of relaxation needed for a bucky dough but also contribute the right balance of tenderness and resiliency in a layer cake.  It’s versatility extends to other sweet goods and also pasta!

In the video, GemPro Plus is featured in a rich brioche formula as a partial egg replacer.  GemPro Plus is able to contribute needed strength for processing to a normally incredibly soft and extensible dough. 

 

 


Now Playing: GemPro Prime-E and GemPro Prime-W

GemPro Plus, and now it’s time to talk about our two other clean label proteins, GemPro Prime-E and GemPro Prime-W. 

Our all-natural production process and simple ingredient declaration gives you, our customers, peace of mind that GemPro Prime-E and GemPro Prime-W are well suited for both conventional and organic clean label formulation.

With similarities to GemPro 3300, GemPro Prime-E is great for dough systems where you’re looking for extra extensibility without loss of strength. 

In the video, GemPro Prime-E is featured in a sub bun because of the importance of extensibility and pan flow in bun and roll applications.  The isolate relaxes the dough for easier machinability but also helps to maintain the critical gluten network as it goes through the proofing and baking processes.  And, with a clean flavor profile, you can create a high protein product without imparting a negative flavor. 

Finally, GemPro Prime-W also shares similarities with GemPro 3300 but is a clean label protein developed for use in cakes, cookies, and other batter-type applications. It’s unique ability to whip encourages batter aeration which brings a fine cell structure and tenderness to the final product. 


Now Playing: GemPro Ultra

Our countdown of GemPro proteins has finally come to the end as we highlight, GemPro Ultra.  With its high degree of solubility, GemPro Ultra can be used in powdered & liquid beverages or energy drinks in addition to bars, bakery products, and snacks.  The high amount of free glutamine peptides in GemPro Ultra aids in muscle recovery after a strenuous workout.

In the video, GemPro Ultra is showcased in a cracker formula because even a low percentage of Ultra in a formulation contributes more extensibility within a dough.  Crackers require a thin sheeting which puts extra stress on the dough to maintain strength as it passes through the rolls. GemPro Ultra’s function in the crackers is to contribute the flowabiity needed for a thin sheet but without losing the strength found in the gluten network.

 


Optimized Gluten for Flatbread

Extensible Gluten, Optimized for Flatbreads and other Sheeted Products

Mature and consistent categories such as flatbreads, pizza crusts, and crackers are undergoing exciting innovation in response to the push for products that are clean label, made with whole grains, unique, and nutritious.  Adding whole grains or innovative ingredients to lean formulas like flatbreads and pizza crusts has the potential to negatively impact the product as it progresses down the processing line.  Manildra’s GemPro Extend is available to not only act as a protein source but to provide both extensibility and strength to minimize such negative effects.    

The addition of inclusions or whole grains can disrupt the protein network of the dough, causing it to become difficult during production at either the moulder or sheeter, for example.  GemPro Extend offers the protein boost to maintain the necessary dough structure but with the added benefit of extensibility.  It will help to minimize tears during sheeting and retain product shape after baking.

Our applications team has observed GemPro Extend’s abilities to perform in all types of dough products but specifically within the three categories mentioned previously: flatbreads, pizza crusts, and crackers. To see benefits, it is recommended to use GemPro Extend at levels of 1-2% relative to the flour weight though the percentage can be increased if looking to develop a high protein product or include large numbers of whole kernels or other inclusions.  GemPro Extend has proven itself to work well in both fresh and frozen dough applications

To learn more about the benefits and uses of GemPro Extend, contact info@manildrausa.com for more information including the full technical report produced by our applications team.  Collaboration is key so let us help you find the solution you’re searching for.


Wheat Proteins for Texture

Texture. Nutrition. Rheology.

No two baked products are the same, and similarly neither are two wheat protein isolates.  Each one unique in its design and purpose.  This allows for greater flexibility and manipulation within the product formulation to achieve the desired characteristics.  

Five of Manildra’s GemPro Proteins were tested in a sweet biscuit formula, at 1% Bakers percentage, to evaluate the protein’s impact on processing, texture, and mouthfeel. 

Wheat protein can influence both process and finished product attributes, therefore the balance of the two can guide the decision between proteins. The following chart relates the tested protein to it’s effect on dough extensibility and final product texture.

GemPro Protein Dough Extensibility Product Texture
Gem of the West Less extensibility Firm bite
GemPro Extend More extensibility Firm bite
GemPro 4400 Low impact on extensibility Low impact on bite
GemPro 3300 Low impact on extensibility Soft bite
GemPro Ultra More extensibility Soft bite

The choice of protein impacts the degree of hardness or softness desired in the final product.  The protein’s degree of solubility and elasticity can be used to predict final product characteristics.  The most elastic protein in this test, Gem of the West Vital Wheat Gluten, produced a biscuit with a firm texture while on the opposite end the biscuit made with GemPro Ultra had a soft bite and texture.  This is also shown in texture analysis.  The biscuit textures were analyzed on Day 1 and Day 4 to monitor the change over time.  Gem of the West had the highest force values confirming the qualitative data collected during tasting.  GemPro Ultra and GemPro 4400 had the softest force values which also matches the eating characteristics associated with those biscuits.  We also found that Vital Wheat Gluten restricted biscuit spread while GemPro Extend, GemPro 3300, and GemPro 4400 allowed for greater spread while maintaining good stack height.

The more elastic the protein,the more rigid the biscuit. And the more soluble the protein, the softer the biscuit.

Whether you are developing new products or optimizing current formulas, wheat proteins can help reach the targeted texture.

Similar results have been found across an array of applications. Stay tuned for our bi-weekly posts and sign up for our blog newsletter to learn how wheat proteins benefit crackers, cakes, pasta, and more.


Wheat Proteins: Your solution for texture, nutrition, and rheology.

Manildra Group USA is known for our expertise in wheat protein. Wheat gluten and how it works is something we get excited about!

Our GemPro range of proteins demonstrates all of the fascinating things wheat protein can do. As you create new products, consider wheat proteins as a tool to address :

This video, and the ones in following posts, will help paint a picture of how to use wheat to hone in on the desired texture, nutrition, and rheolgy. Hopefully it will provide ideas of how you too can take advantage of the many benefits of wheat proteins.

GemPro HPG        GemPro Extend        GemPro DVG        GemPro 4400        GemPro Plus

GemPro 3300        GemPro Prime-E        GemPro Prime-W    GemPro Ultra    GemPro Tack