Bakery

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 is Back

And we are excited!

Oprah gave us permission to love bread a couple of years ago when she declared she loved bread, and we ran with it! Bread 2.0 is now listed as one of three top trends in the Food & Drink section of The 2019 Topics and Trends report from Facebook IQ.

Though we have seen a shift in preference here, a change in opinion there, bread has remained a great wholesome, healthful food. One reason is that bread, and other wheat-based foods, cover the gamut from daily food staples to a celebratory indulgence. (And how cool is the hype around the BreadBot recently debuted at the Consumer Electronics Show?)

As we dig in to the expected trends of 2019, we see that consumers are interested in artisan-style, more transparency and clean label, and plant-based proteins.

Wheat proteins are a great option to start with as you begin to check the boxes of what modern consumers are looking for in baked goods.

Bread is so much more than sliced bread – though we do love sliced bread! As consumers embrace artisan-style breads bakers have accepted the challenge – creating variety in taste, nutrition, and appearance. Wheat proteins allow you to dial in on that unique rheology and texture to create your one of kind artisan loaf or roll.  

The industry thinks “clean label,” the consumer thinks “transparency.” Same concept, different lingo.  From dough conditioner to egg replacement, GemPro wheat proteins allows you to meet these formulations with a clean and clear label – wheat protein. Proving either strength or relaxation, wheat proteins can be used to replace “less label friendly” ingredients. All GemPro wheat proteins are non-GMO and most are available as organic.

Protein. Protein. Protein. The desire for high protein does not seem to be waning. With 90% protein GemPro protein are suitable to meet your protein needs. If you prefer to use a blend of proteins, wheat proteins function as an excellent texturizer. They work well in conjunction with other proteins to optimize texture, and maintain that texture throughout shelf life. Try thishigh protein bread to kick off your bake tests in 2019!

The opportunities are endless and the team at Manildra is excited to help you meet your goals for 2019. Get creative with bakery, and let wheat proteins help!


How Low can the Carbs go?

Zero. The net carbs can go to zero!

The Hartman Group’s Health + Wellness 2019 report ­finds that one in two (50%) consumers have experimented with some type of diet or eating approach in the past year. https://s3.us-west-2.amazonaws.com/storage.www.hartman-group.com/infographics/fullsize/5AWrIrOT8RMPema5nt5ZFvQCjwCGZtWauZlMMplG.pdf

This study and others show that keto and low net carb diets  are the better-for-you trends driving consumers today. The bakery and snack categories have an opportunity to connect with consumers where they are today - whether they are testing the waters, or fully committed to these lifestyle choices. Incorporating plant-based proteins adds a bonus healthy halo to ingredient lists closely scrutinized by consumers.

Creating bakery products with low carb and keto goals may seem challenging on the surface, but the truth is that there are many ingredient selections available today to help you reach that target. Formulating foods that meet keto, zero net carb, or high protein criteria require a simple two-step approach – boost protein and add fiber.

Boosting Protein Requires Balance

A baker’s challenge is achieving just the right balance of dough handling properties needed for processing and meeting the desired finished product qualities. Increasing protein shifts this balance. In early low carb days one solution was to boost protein by adding gluten. Adding gluten, at 75% protein, was an effective way to displace carbohydrates. However, increasing gluten leads to excess elasticity and doughs that are difficult to work with. Today, bakers have the option of using wheat protein isolates to balance the rheology, soften the dough and shorten the mix times, while maintaining the ideal gluten network. GemPro wheat proteins are gluten-based so they contribute the structure and texture needed in bakery products. By incorporating GemPro proteins at 90% protein, with both elastic and extensible characteristics you can dial in on the perfect dough handling and finished product goals. For pan bread we recommend starting with a 70/30 blend of GemPro HPG to GemPro Prime-E. For a pizza crust, try a 50/50 blend of the same proteins.

The GemPro range of proteins is just that – a broad range with specially designed proteins capable of achieving functionality for a wide array of purposes and goals.

Fill it with Fiber

The second piece to developing low carb baked goods is keeping carbs low by replacing them with fiber.  Traditionally fiber carries a unique texture that can add unpleasant density and grit to the finished product.  The solution to this dilemma can be found in using resistant wheat starch, containing 90% dietary fiber. FiberGem Resistant Wheat Starch has properties similar to the starch inherent to flour, maintaining desired dough qualities and yielding appealing color, flavor and mouthfeel. This can be used at rates required to meet your nutritional goals.

Finding the ideal fiber and protein is the key to success on your low carb endeavors. Experimenting with our range of unique wheat proteins will open your eyes to a world of possibilities you have not yet discovered in the low carb, high protein market.

Reach out to our team to learn more about the exciting prototypes we have been cooking up in our low carb kitchen.