Flatbread

Protein Power for Flatbreads

Flatbreads are the ultimate food delivery vehicle. They can carry anything from tomato sauce and cheese to an arugula and prosciutto deli creation. As more people assume responsibility for pursuing a healthier diet, they are looking for options to make classic staples, such as flatbreads, meet their health criteria without sacrificing taste. One of the easiest and most appealing ways to do that is to boost the protein content in the delivery vehicle itself.

Consumers are also paying more attention to ingredient labels, seeking simple ingredients that they understand. A familiar protein, such as wheat protein, is a great choice to achieve both clean label and high protein goals.  

Remember the first time you saw someone spin pizza dough over their head at the local pizzeria?  They toss it, catch it, and stretch it until it reaches that ideal thickness before being baked into a perfect pizza pie. The ability of a dough to stretch while holding its strength is key to all types of flatbreads, from pizzas to tortillas to pitas. That dough has to be strong enough not to tear in the middle during that toss. The dough has to be extensible enough to allow itself to be stretched without retracting. Flour alone may not have the right balance, especially for high-speed production lines or frozen products requiring long stability.

Adding GemPro Prime-E can provide the same gentle extensibility that you get with a traditional pizzeria dough spin.  An all-natural 90% protein, GemPro Prime-E not only boosts the protein content, but also adds great extensibility to the dough. It is excellent in allowing the dough to be stretched and pulled while the gluten network is maintained.

Combining GemPro Prime-E with GemPro HPG affords even more strength and protein. GemPro HPG is a complimentary high source of functional protein (90%) that contributes to the strength of the dough. Where you get great extensibility from GemPro Prime-E, GemPro HPG adds elasticity, volume, and chewy texture.

Testing conducted in our Innovation Center has shown that a combination of 70% Prime-E and 30% HPG is a perfect starting point for customers looking to boost protein in their flatbreads. Adding extensible GemPro Prime-E and elastic GemPro HPG concurrently takes the protein content of the dough to new levels. These ratios can be fine-tuned based on specific production capabilities in order to produce optimal results.

An additional option is GemPro Extend. At 75% protein, it boosts protein content while being a one-stop product to help improve dough rheology. GemPro Extend does this by maintaining the needed gluten network that helps the product extend to fit certain size pans and dimensions. It also helps relax the dough, making it a great addition to products that go through a sheeter. This is a great option for consumers that have an inconsistent flour supply and need something to help make the dough production process repeatable.  

If you are looking for a clean label solution to boost protein content while enhancing the production of your flatbreads, the GemPro line is an easy, practical, and cost-effective way to do this. Whether you are making pizza crusts, tortillas, pitas, crackers, or any other flatbread you can imagine, Manildra can provide the solutions to make it a reality.


Strength and Stretch with a Clean Label Protein

Some of the best foods are the ones that are designed to carry and elevate other ingredients, while still being the star of the show. From a delicious pizza topped with a tasty tomato sauce and cheese, or a burrito holding in a nice spicy mixture of beans and meat, to a pita filled with slow cooked lamb and tangy tzatziki sauce, the best foods are brought or held together by bread products - making an entire meal possible. Between the ease to eat, endless ingredient possibilities, and overall texture and flavor they provide, flat breads are an increasing way to help deliver the best tasting product.

When making flat bread products to a certain size (say to fill a pizza pan to the edge), the dough stretching but then shrinking back to its original size, or “snap-back,” becomes an issue that can frustrate any baker. Luckily, Manildra has a solution to this exact problem. GemPro Prime-E is a natural wheat protein isolate that dramatically improves the extensibility of a dough, allowing for better dough relaxation and pan flow. The even better part is that the Prime-E does this without sacrificing strength. Your dough will still be able to form a great gluten network, helping to form a great tasting product that consumers will love.

With an addition of as little as 2%, you will see a more relaxed product, enabling the dough to be more easily stretched by either man or machine. Increased amounts can help with extensibility even further. It helps make sure that your dough handles well and will fill your pan every time, helping deliver consistent products to your consumers.

Our GemPro Prime-E is declared on an ingredient label as “Wheat Protein” making it an ideal clean label option as customer demand for clean label increases. It has a neutral flavor profile meaning it won’t produce any off flavors, allowing you to still deliver the great tasting products that your consumers desire. Plus, GemPro Prime-E is 90% protein so you can create and deliver a healthier nutritional profile to attract consumers across a wide array of different lifestyles and habits.
 

If you are looking for a great product that can help you provide better dough rheology, improved machinability, and increased protein content, then look no further our GemPro Prime-E for your solution.