GemPro

(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.  


A Series On Wheat Protein Benefits: Part II - Texture

We continue our three-part blog series on – Rheology. Texture. Nutrition.

This week we focus on texture. Wheat proteins contribute to rheology, texture and nutrition by building critical structure that also helps to enhance texture. Taste and texture are key contributors to consumer purchase and preference in plant-based foods. Texture is a key preference and point of differentiation. Selecting the ideal ingredients, such as an optimized wheat protein, will help you to obtain the best texture for your foods!

Texture: 

Wheat protein has a unique viscoelastic quality, contributing to the ability to give strength and a nice, chewy bite to bakery and snacks. However, when we take full advantage of this unique quality, we can enhance texture in more ways than ever before. The range of GemPro wheat proteins provides textural benefits from crispy to crunchy, from tender to resilient, and from soft to chewy. Where vital wheat gluten has traditionally been considered primarily for bread, wheat proteins can be used to optimize texture in cookies, cakes, crackers, and more.  

GemPro wheat proteins are gluten-based and carefully made to maintain the gluten network, albeit at different levels of strength. This novel approach to wheat proteins and careful control of production means they contribute the preferred structure and texture needed in individual bakery products. 

When you consider the range of GemPro Proteins, as the level of strength shifts the impact on texture shifts as well. For example, GemPro HPGis a highly elastic wheat proteins and will provide a firm and chewy bite. GemPro Prime-E is an extensible protein and can contribute a flexible texture. For example, in a tortilla GemPro Prime-E can enhance the finished product texture by improving the rollability and flexibility of the tortilla over time.

The secret is to select the perfect wheat protein to meet your processing or textural needs. 

·        For example, GemPro Prime-W is a whipping protein that can contribute to aeration and tenderness, while boosting the protein content and enhancing the texture in bakery products, breakfast cereals, snacks and nutritional products. 

·        GemPro 4400 offers a gluten matrix characterized by strength while maintaining tenderness. It also improves the machinability of dough and imparts firmness to pasta product. 

·        When using GemPro Plus, a clean label wheat protein with 85% protein, you can boost the protein content in your product while enhancing processing and texture. 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. 

Conclusion: 

From softness to resilience or crispy to crunchy, GemPro wheat proteins help deliver the ideal texture for your baked goods and products. Rely on GemPro proteins to realize the perfect nutrition, rheology and texture in new cakes, cookies, pastries, and more.   


A Series On Wheat Protein Benefits: Part III - Nutrition

We have reached the final topic in our three-part series – Rheology. Texture. Nutrition. This topic is the primary driver in many new product formulations - Nutrition. Developing new products with improved nutrition in mind requires expanding your toolbox to include new ingredients that uphold the needed rheology and texture, while also delivering nutrition.  

The benefit of wheat proteins, such as our GemPro Range of proteins, is that they are specially designed to fit a wide range of applications. Because the proteins have various functionalities, there is a protein option best suited for cookies to beverages and pancakes to breads.  

Add Protein 

By selecting specific Manildra’s GemPro Wheat Proteins you can create your ideal, healthy, protein-packed products.  If boosting protein in a cookie, add GemPro Prime-W to get a soft and chewy bite. The bland flavor profile of GemPro Prime-W allows you to add more protein to many products without disrupting the desired taste. In addition, GemPro Ultra’s solubility works well for soft baked cookies, while GemPro 4400 will give you a slightly more rigid cookie.  

In a muffin, you can use GemPro Plusto boost resilience or GemPro 3300 to promote aeration, both while contributing to your overall protein target.  In yeast dough, adding protein requires a careful balance of rheology. Using a combination of proteins, you can manipulate the balance of strength and elasticity with extensibility to reach protein targets that may seem out of reach.  

By considering the rheology in production and the texture of the finished product, you can select the best GemPro ingredient to meet your protein goals.  

Reduce Sugar 

Sugar is a highly functional ingredient that is used to add sweetness, binding, and body, but can also be detrimental to the nutritional profile. With GemPro Tack, you can create a wholesome fruit and nut cluster or granola bar with reduced sugar. The GemPro Tack binder can also be used with sugar to optimize sweetness, but it does not rely on sugar for the binding method.  

Our standard GemPro Tack was developed with the intention to replace sugar, not add protein, so it has a lower protein content. However, GemPro Tack 50 will give a bit more of a protein punch with 50% protein. If high protein is preferred, the GemPro Tack 85 can help you reach that goal with 85% protein. Each have similar binding characteristics and finished products.  

Add Fiber 

If your goal is to boost fiber or accomplish a low carb diet, look no further than FiberGem resistant wheat starch. Our FiberGem resistant wheat starch is a 90% dietary fiber, ideal for boosting fiber in bakery products while contributing to fewer net carbs. The key components in developing a low carb, flour-based product requires replacing carbs with fiber, protein or fat. FiberGem produces bakery items with a bright white color and minimal impact on flavor or texture. In fact, one key benefit of FiberGem is that it does not disrupt the viscosity or absorption of standard formulas. It can be used a direct replace of flour up to a certain percentage in various applications. Using FiberGem alongside our GemPro proteins you can create your own low carb flour replacement.

As you work to improve the nutritional profile of your existing products or create novel nutritious options, reach out the Manildra applications team for support. 


Are You The Chosen Bun?

When it comes to diet trends, 2020 was arguably the year of Keto (Grande Custom Ingredients Group). Influencers and authors are abundant on social media, inspiring and motivating others to achieve a Keto diet. Recent market growth trends reveal an increased consumer demand for health, organic, and low carb products. “Recent research confirms that the health and wellness food sector is expected to see a growth rate of 5.7 percent and could reach an expected market size of 1,253 billion dollars by 2024,” according to Paleo Foundation, 2020. 

When it comes to achieving a Keto diet, low carb buns are a great portable option. Buns can be used with a variety of foods from sandwiches, burgers, sausages and more! This versatility also means that the bun must maintain a certain amount of integrity and strength. A burger bun must provide a soft bite while being strong enough to support the burger and it's toppings. On the other hand, a hotog bun must have the hinge strength to make sure you get an even bite of bun, meat and toppings.

Premiumization of burgers also drives consumers to spike an interest in trying new products; not just for the drive thru, but as a vehicle to make a burger stand apart. Pretzel buns, brioche buns and many others, have led the consumer to enjoy special burgers. With a low carb bun, the consumer can also meet specific nutritional targets. A high quality, low carb bun opens the door to those consumers look for premium and personalized nutrition.

Buns can be challenging to make when it comes to the right pan flow, strength, and finished appearance. Similar to low carb bread, low carb buns can rely on a combination of fiber and protein to create a low carb flour with functionality to match that of traditional wheat flour. A combination of FiberGem resistant wheat starch and GemPro wheat proteins can provide the viscoelastic properties needed to produced commercial-scale low carb buns.

FiberGem is a wheat-based fiber that provides the body and absorption to mimic the starch component of flour. The bright white color and low absorption makes it ideal for adding fiber and reducing carbs while maintaining the expected dough properties.

GemPro wheat proteins include a range of functional benefits from elastic and strong to extensible and film-forming. Use GemPro proteins in combination to find the exact rheological properties needed for your process. For example, include GemPro Prime-Eto achieve more pan flow and GemPro HPGfor more strength and tolerance. Balance the use of the proteins to achieve the right functionality from the mixing bowl through the oven. Adjusting the ratio of ingredients also helps adjust the finished product texture. More strength yields a chewy texture. Softer more extensible doughs yield a soft, fine bite.

The result - high fiber, high protein, low net carbs!

As you consider creating a low carb bun, refer to Manildra’s products. Manildra is here to support you and take your low carb buns to the next level.  


Boost Breakfast with Wheat Protein

Study after study continue to show us that breakfast is the most important meal of the day and that consuming protein earlier in the day helps to keep us fuller longer.  However, as consumers become busier and busier, skipping breakfast often becomes a habit.  On any given day, close to 40% of adults, 32% of children (8-14), and 30% of adolescents (15-18) skip breakfast (Baum et al., 2017).  On-the-go breakfast options are easy to grab as we head out the door.  But are they really the best for us nutritionally? 

The facts are not new and we all understand the importance of breakfast.  The challenge is taking traditional breakfast foods (bars, pancakes, muffins, etc.) and packing them with protein.  Adding protein to baked products can yield tough and chewy foods that require you to constantly remind yourself its good for you as you force yourself to finish it.  Formulating with our GemPro wheat proteins can positively impact the nutrition label without negatively effecting the product’s texture.  

From dry mixes to finished frozen products, pancakes and waffles are a big part of our breakfast category.  They are a blank canvas and a vessel for both sweet and savory ingredients.  The lean nature of the formula is both a challenge & opportunity for product developers.  Some types of protein can tend to make the product tough and chewy.  Our GemPro 3300 hydrates quickly and works to pull air into the pancake batter.  This helps to give height to the pancake or waffle and maintain its typical light and airy cell structure.  Whether on their own or as part of a breakfast sandwich, high protein pancakes and waffles made with GemPro 3300 will be sure to please.

 

Muffins see challenges similar to pancakes and waffles due to their short mix and fragile crumb.  Protein can typically weigh down the batter, causing muffins to lose their volume in the oven.  GemPro Prime-W, a whipping protein, brings air into the muffin batter and helps set a fine crumb structure in the oven.  GemPro Prime-W is clean label and has a clean flavor which allows it to be incorporated at larger amounts without developing a protein flavor. 

In a breakfast burrito, protein typically comes from the meat and eggs but what if the tortilla could contribute even more protein?  GemPro Prime-E, a clean label protein isolate, was developed for such applications.  The addition of the isolate helps maintain tortilla flexibility over time and resists tearing during rolling.  

 

 

Popular for an on-the-go lifestyle, granola bites and other similar products can be fortified with wheat protein using our non-sugar binder, GemPro Tack.  Typically, they would be held together by a sugar-based binder.  For those looking to ditch the sugar at breakfast time, GemPro Tack is a great alternative.  It’s easy to use and is free of flavor.  This allows for the particulates and inclusions to determine the flavor profile.

When developing your next breakfast product, think about incorporating one of these wheat protein isolates to boost the nutrition.  If you have any questions or would like further information, reach out to our applications team for personalized direction.  Our innovation lab can help jumpstart your product development process.

 

 

 

 

References

Baum, J.I., Gaines, B.L., Kubas, G.C., Mitchell, C.F., & Russell, S.L. (2017 Oct 1). Educational nutrition messaging at breakfast reduces snack intake and influences snack preferences in adult men and women. Appetite, 117. pp. 67-73. doi:https://doi.org/10.1016/j.appet.2017.06.009


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!


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.


Brownie Points: let’s add them up!

Brownies aren’t just for kids anymore. 

Need a healthy breakfast on the go?  Grab a brownie.  That deliciously soft, chocolatey bar can pack a nutritious punch to help you power through to lunch. 

Or it can pair nicely with a glass of wine for a low-key evening on the deck.

GemPro wheat protein can help you earn some brownie points on ingredient cost savings and creating a healthier, irresistible treat.

A key benefit of wheat proteins is the ability to replace eggs in a simple cost-effective way. GemPro Plus wheat protein can replace eggs in a range of baked goods, including brownies. Replace eggs in your brownie with GemPro Plus at a 1:1 replacement ratio based on solids. GemPro Plus will help to maintain the volume and structure, in addition to the silky soft mouthfeel expected in a brownie. 

 

Go ahead.  Have another.  They are (almost) good for you!

As lifestyles move away from the sit down style of eating, on-the-go consumers are seeking portable, fun sources of protein that fit their activity level and please their palate.  GemPro Prime-W, with its neutral flavor profile, boosts protein content with a plant-based, clean-label, and stable-cost ingredient. With a slight absorption adjustment, you can take the protein content up to 15% of the total formula and maintain ideal brownie attributes.

Some people like a cakey brownie, and some prefer it fudgier.  We have you covered either way – GemPro Prime-E for a more tender brownie with a light and airy texture or GemPro Plus for a fudgier brownie with more structure.  Each of these GemPro Proteins are also available as certified organic. 

If you are taking your brownies to the next level - We have what it takes!

 


CRUST Us, It's Low Carb Pizza!

When you think about your favorite pizza, what separates it from others? That's right, the crust! For many people, the crust gets in the way of indulgence due to the excess carbohydrates. What if I told you that you could still enjoy pizza with fewer net carbs? This is where Manildra's GemPro line and FiberGem Resistant Wheat Starch can be used. 

The key components in developing a low carb, flour based product requires replacing carbs with fiber, protein or fat. FiberGem contains 90% dietary fiber and contributes to fewer net carbs. In need of a high protein gluten that contributes to strength and elasticity in your pizza dough? Try GemPro HPG. Maybe you need greater extensibility in your dough. For that, use GemPro Prime-E. With the combination of GemPro Prime-E, GemPro HPG and FiberGem, you can develop a low carb pizza crust. 

 

GemPro Prime E, GemPro HPG and FiberGem were used in various ratios to create a low carb "flour replacement." 

The higher ratio of GemPro Prime-E to GemPro HPG produced a better quality pizza crust. Crust that was higher in GemPro HPG had significantly more oven spring and thicker crust. Crust higher in GemPro Prime-E was flatter and chewier with air pockets and resembled a regular pizza crust. 

When creating the flour replacement for a low carb pizza crust, use GemPro Prime-E at 30% and GemPro HPG at 15% to make up 45% of the "flour." The remaining 55% of flour is to be made up of FiberGem. 

Low Carb Pizza Flour Formula:

Ingredient Bakers %
FiberGem        55
GemPro Prime-E 30
GemPro HPG 15

Don't turn away from indulging in delicious pizza, turn to Manildra's GemPro line and FiberGem Resistant Wheat Starch. As you develop a low carb pizza crust, consider these Manildra ingredients. 


Eat More (W)Hole Foods

Yeast or cake? Glazed or filled? Fritters or holes? The possibilities of the famous one-handed breakfast cake are countless. The perfect doughnut has a golden, slightly crispy crust, a soft cake-like interior texture, and a sweet flavor that can be enhanced by different spices and glazes. The ease and versatility of the doughnut allow bakers and manufacturers to produce flavors like maple bacon, cinnamon sugar, frosted with sprinkles, or cream filled to appeal to a wide range of consumers. Though flavors abound in the doughnut world, the favorite flavor amongst Americans today is the original glazed doughnut. National Donut Day was recently celebrated on June 4th, 2021 with chains like Krispy Kreme and Dunkin Donuts offering up free donuts for customers. But did you know that National Donut Day has been around for over 80 years?

To support WWI troops in France, Salvation Army volunteers prepared donuts for soldiers by frying donuts using battle helmets. These volunteers were nicknamed the “Donught Lassies” and in 1938, the Salvation Army began the tradition of honoring these volunteers by commemorating the famous pastry that they served overseas. (https://www.mentalfloss.com/article/88294/why-are-there-two-national-doughnut-days). The annual celebration of this holiday lives on in hope to raise awareness and donations for The Salvation Army, and to honor veterans and volunteers throughout the generations (https://blog.salvationarmyusa.org/nhqblog/news/the-salvation-army-celebrates-national-donut-day).

Popular brands like Entenmann’s and Hostess have been offering up packaged, bite-sized versions of American favorites like powdered sugar and chocolate covered since popularity of the donut boomed after the Great Depression. Americans love the bite size version of this sweet treat, and adults and children alike recognize the flavor of these two iconic products.

Companies like Krispy Kreme and Dunkin Donuts have shared free samples of their beloved glazed donuts with the country on the first Friday in June for many years now. Outside the window of this holiday, the Doughnut industry is expecting sizeable progress in the next few years. According to Technavio, the donut market is anticipating to grow $5.69 billion between 2020-2024 with roughly 34% of that market growth stemming from North America alone (https://www.technavio.com/report/doughnuts-market-industry-analysis).

 As consumer preferences continue to change, high-protein and better-for-you options are currently in high demand as consumers look for more nutritious options that support a healthy lifestyle. Brands like Wow! Protein Donuts offer single serve, packaged donuts that contain 11g of protein per 66g serving, and less than 4 g of added sugar. Popular protein bar brands like ONE and Quest have even created donut flavored protein bars that offer 20 grams of protein and less than 5g net carbs per serving. As more consumer brands strive to meet these healthier options, anticipated growth in the “keto” or high-fat, low-carb lifestyle category to grow from $9.6 billion in 2019 to $14.8 billion in 2027. (https://www.bakingbusiness.com/articles/53853-brothers-building-high-protein-donut-brand). How can you do the same? Are you looking to step up your donut game?

Did you know you can use Manildra’s proteins and starches to enhance your donut? GemStarstarches can help provide body, control consistency, and promote texture in a cake-style doughnut. GemGel 100 sets the perfect structure yet maintains moist, tender eating properties. Gemstar 2800 can help control moisture and fat migration that will help with crumb softness.

GemPro proteins can help provide aeration and film formation in both a cake and yeast doughnut system. GemPro 3300 can help promote softness, replace eggs, and boost protein content in a baked doughnut application. It can also help increase shelf life in pre-packaged doughnuts through its film forming capabilities.

Do-nut worry about reformulating your donut formulation alone, let our experts at Manildra help you today!


Explore the pasta-bilities

Pasta isn’t just for Italians!  Linguine, capellini, fusilli, and good ol’ macaroni elbows.  While Italians may consume about three times more pasta than Americans, Justin Demitri estimates that folks in this country eat about 20 pounds per person each year (Food and Wine, October 6, 2019).  That’s quite a mountain of spaghetti.  And it needs the right ingredients to support it.

Capable of impressing any seasoned pasta connoisseur, Manildra wheat proteins should be part of your pasta formula.  GemPro 4400 offers a gluten matrix characterized by strength while maintaining tenderness, resulting the perfect firm al dente texture for any type of pasta or noodle.    

Extrapolating home-made pasta from Mama’s kitchen to large scale production of billions of pounds per year requires careful consideration and optimal ingredients.  GemPro 4400 wheat protein achieves a balanced, machinable dough that is perfectly suited to meeting those high production goals. 

Creating pastas that stand up to retort can be a challenge too. Canned pastas in soups and other foods need to have a substantial amount of resilience so that it maintains the optimal texture and eating qualities after these harsh process conditions. The structure provided by GemPro wheat proteins can deliver the right amount of bite.

In today’s “busy” culture, consumers are looking for convenient foods to match their busy lifestyle. Delis, fast casuals, and other on the go markets can provide a warm and filling meal with pasta (mac and cheese anyone??). Often times this means subjecting the pasta to steam tables which have a tendency to degrade the structure and texture of the pasta over time. GemPro proteins maintain the pasta texture throughout the serving time on a steam table, making the pasta more enjoyable to all.

Let Manildra wheat proteins expand your pasta-bilities! 


Find Your "Gem"

It is clear from the brand names that our ingredients are just the right “gems” to take your products to the next level – Gem of the West®, GemStar®, GemGel®, GemPro®, and FiberGem®.  Now these gems have modern, new logos to go alongside.

As we roll out our new logos, we wanted to take the time to highlight each brand and what makes it special on this week’s TECHTalk.

 

Gem of the West® Gem of the West is the gold standard in the industry for vital wheat gluten, a benchmark for quality.  Bakers and food manufacturers rely on this gluten to bring strength and consistency to their products.

When formulating new products, gluten can be used to add consistency, tolerance, strength, and overall product integrity to baking, snacks, plant-based foods and more. 

Gem of the West includes our vital wheat gluten produced in both Australia and the USA. Additionally, Manildra was the first US producer of organic VWG in the early 2000s with our Gem of the West Organic Vital Wheat Gluten.  

 

GemPro® The GemPro brand designates our specialty wheat proteins. The products in this brand include a diversified range of wheat proteins that yield functionality ideal for a range of foods.

Truly the next generation of proteins! GemPro Wheat Proteins are a game changer when boosting protein, developing for clean label, or optimizing texture. GemPro wheat proteins deliver powerful performance and a variety of attributes to enhance the new or optimize the legacy products. 

The diversity of the GemPro proteins allows for complete customization of nutrition, texture and processing preferences in multiple food categories.

 

GemStar®  Our GemStar wheat starches included unmodified and modified starches made from native wheat starch. Wheat starches are an excellent non-GMO option and are ideal in bakery applications.  

The unique properties of wheat starch are more compatible with the flour already in bakery formulations, creating a balanced texture and mouthfeel. In most bakery applications, wheat starches are preferred for a wide range of foods due to the texture, neutral flavor, and bright color it imparts. 

Modified wheat starches can contribute additional tolerance to processing, alter viscosities, or add adhesion in products ranging from donuts to gravies to batters and coatings.

 

GemGel® Pregelatinized wheat starches also include both unmodified and modified versions so that you can dial-in to the texture and product attributes you prefer. You can count on the instant solubility and upfront viscosity with GemGel starches. 

Whether the starch is needed to provide upfront viscosity or set a more stable structure, GemGel pregelatinized wheat starches such as GemGel 100 offers clean label, highly functional solutions to batters, fried products, sauces and more. The instant viscosity it useful when used in dry blended products that are quick and easy for consumers to create perfect textures in their own homes.

 

 

FiberGem®– Our newest brand is our FiberGem resistant wheat starch: Our new fiber product with 90% dietary fiber. In bakery applications, FiberGem is an outstanding fiber source because it provides a nice bright color, is compatible with wheat flour, and does not disrupt the absorption or rheology of the product.

Use FiberGem in low carb applications where the replacement of wheat flour (with Fiber Gem and GemPro proteins) creates a more appealing nutrition profile for health-conscious consumers.

Increase your fiber content, reduce your sugar content, and more! FiberGem can give you the opportunity to create and reformulate products without inhibiting taste, texture or flavor.


Finding Success in Organic Baking with Wheat Proteins

The consumer participation in the organic market has increased significantly in the last ten years. In 2008, 27% of U.S. consumers used organic products monthly. Today that stands at 45%, according to the Organic & Natural 2018 report published by The Hartman Group. The report also presents that the vast majority of U.S. consumers claim to use organic food and beverage products (85%). About a third (31%) use them on at least a weekly basis. And 14% more are using organic on a monthly basis. Additionally, organic products are more readily available today, including branded and private label, in traditional channels, the club channel, and more.

Creating healthful, organic bakery products are top of mind for developers in order to keep pace with this market growth. However, high quality, high volume bakery products do not come without challenges. Dough strength and tolerance is required so the dough can manage the path from mixing bowl to oven. Then, product integrity must be consistent and reliable from oven to consumer.

Bakers have found solutions to overcome these challenges over the years, adding a range of ingredients to provide a range of functional benefits. But organic bakery brings a different set of challenges. Not all of the ingredients bakers have become accustomed to are available for organic baking. However, Manildra’s wheat proteins are.

Our R&D team has gone to great lengths to ensure that as we develop new ingredients we are developing ingredients that are most meaningful to today’s bakers and food creators.

Manildra’s full range of wheat protein isolates provide improvements from strength and structure to mix reduction and pan flow, with a gradient of functionality benefits in between. Our organic wheat protein isolates will help overcome the challenges seen in organic bakery items, with functional benefits to match conventional ingredients used for dough conditioning, strength, tolerance, mix reduction, pan flow, even tightening up the cell structure.

In organic sweet goods, wheat protein isolates can provide resilience or tenderness. Again, the range of proteins allows for you to fine tune the process or textural needs of your products.


Source: Food Shopping in America 2017 report. The Hartman Group, Inc.

Source: Organic & Natural 2018 report. The Hartman Group, Inc.


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.

 


How wheat proteins support the Plant-based Revolution

As featured in the top trends for 2020 by Innova Market Insights, the plant-based revolution trend cannot be overlooked. Even as 2020 has brought unexpected changes to eating patterns, the shift to an interest in plant-based foods remains strong. Additionally, Innova shares that “as plant-based eating is moving from trend to food revolution status, the industry is taking up the challenge to deliver more ‘clean label’ meat and dairy alternatives.” Clean label has been an important conversation for the last several years, it is only fitting that it is also key in the “plant-based revolution”

Baking, snacks, and meals

The consumer desire for plant-based runs the gamut of product applications, a few of which include baking, snacks, and ready meals.  Adding plant-based protein is a trend in many bakery applications - from bread to pancakes to cookies. The GemPro clean label range of proteins can boost the protein content while meeting the preferred product attributes. For example, try GemPro Prime-W to provide tenderness when adding protein to baked goods such as cookies, muffins, or pancakes. Use GemPro HPG to maintain dough handling requirements and structure when adding protein to bread and bread-type applications. Noting that many consumers feel better about eating plant protein today, consider replacing eggs using GemPro Plus.

While there are many factors motivating the shift to plant-based diets, the diversity of ingredients is a key factor. This is particularly true in snacks. Adding unique and diverse ingredients to snacks is an important method to modernize and differentiate.  Wheat proteins such as GemPro Prime-E can optimize textures while incorporating new and different protein types.

Ready meals and meat alternatives are perhaps the most popular category for plant-based claims. From burgers to chicken tenders, consumers are looking for plant-based alternative to these favorites. Wheat proteins such as Gem of the West vital wheat gluten GemPro HPG are ideal for providing texture and bite. Playing with the range of wheat proteins can help to improve process tolerance and finished product quality. Many meals need support to improve product texture through the freeze thaw cycle. The film forming attributes of wheat protein can help. Through and through, wheat proteins are an excellent choice to boost protein and provide structure.

Tolerance, Taste, and Texture

Like so many foods, producing plant-based foods require a certain amount of tolerance in production. Wheat proteins help to build critical structure but can also enhance rheology. Taste and texture are key contributors to consumer purchase and preference in plant-based foods. Wheat proteins have an easy neutral flavor, allowing the desired flavoring of your product to shine. No need to over flavor or to try to compensate for flavor. Texture is a key preference factor and a point of differentiation. Various textures are possible with the full range of wheat proteins. In fact, you can dial in on specific textures by selecting certain wheat proteins. For example, more elastic wheat proteins contribute to a firm, crunchy texture, and more soluble proteins will contribute to a more tender bite.

Plant-based and wheat proteins are a winning combo. Whether you are looking for a prototype formula or a consultation on where to start developing your clean label, plant-based foods, contact our applications team to learn more about how wheat proteins can help you to successfully navigate the plant-based revolution.


IFT 19 is around the corner. Make sure Booth 4333 is on your list!

At IFT 2019 in New Orleans, Manildra Group USA looks forward to the opportunity to reconnect with current customers and friends, and reach out to new. The FEED YOUR FUTURE theme of IFT is this year's perfect inspiration as we all face a market of exponential change. The future is changing at an incredible rate, and the future is now.

The Manildra Group USA team is confident in our ability to support our customers in today’s market. We are here to stay with the highest quality gluten on the market, the most innovative wheat proteins, and a team devoted to the best customer service.

Stop by Booth #4333 to chat about plant-based foods, quality in gluten, clean label dough conditioners, and more.

  Clean Label Dough Conditioner  

  Added Protein  

  Organic Protein and Starch  


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. 


Indulge in Sweet Baked Goods Market Trends

An indulgent milk chocolate chip cookie, a vegan birthday cake, or an individually packaged lunchbox treat, sweet baked goods connect with consumers as on-the-go staples and in times of celebration.

In the recent report, Sweet Baked Goods in North America 2019: analysis of sweet baked goods NPD in North America,Innova Market Insights shares the top positioning and flavor trends, and what’s next for sweet goods in North America.

The fastest growing claims in sweet baked goods include indulgent and premium, vegan, and digestive/gut health.

Indulgent and Premium

Decadent inclusions, high sugar and fat, or added nutrition, indulgent and premium is part of the broader “experiential eating” trend.  Sweet baked goods can offer an indulgent escape and premium nutrition.

Manildra’s GemPro wheat proteins add just the right texture to optimize your cookie, brownies, and more. Adding ingredients to meet the indulgent and premium demand can alter the overall system. GemPro wheat proteins can bring back the structure with the ideal texture. If boosting protein in a cookie, try GemPro Prime-W to get a soft, chewy bite. If adding a high amount of inclusions, try GemPro Plus to give some rigidity without too much firmness.

From softness to resilience or crispy to crunchy, GemPro wheat proteinshelp deliver the ideal texture for your sweet baked goods.

Vegan

Creating vegan sweet baked goods typically requires replacing egg and dairy proteins.  GemPro wheat proteins bring the structure, aeration, and resilience you expect from eggs. In cookies, muffins, brownies, and snack cakes GemPro Plus can be used as a direct replacement of whole eggs based on solids. Eggs are a highly functional ingredient and replacing them can be challenging. Reach out the Manildra’s application development team to collaborate.

Digestive/Gut Health

Consumers are developing a greater understanding of digestive/gut health. Sweet goods rich in fiber allow consumers to simultaneously indulge and boost nutritional intake. FiberGem resistant wheat starch is a 90% dietary fiber that formulates well into baked goods.

“The popularity of artisanal baked goods among Americans, demand for convenient, on-the-go single serve packaging, interesting ready to bake kits and kits targeting kids, plant based options (nuts, seeds, vegan claims), gourmet traditional delights focusing on free from claims (preservatives, GMO-free, gluten) and creative flavors (maple, ancho chili, lotus) are boosting NPD growth in sweet baked goods in North America during 2019”

Source: Innova Market Insights

 
   

What’s Next:

New product development in sweet goods has seen a consistent upward trend, with a CAGR of 3.9%. Indicating the category is an excellent channel for innovation.

The sweet biscuits/cookies subcategory benefits from both innovation and value growth. “Increasing demand for premium, smaller and single-serve packages, convenient on-the-go products, rich in fiber and protein claims, free from launches (gluten, GMO), using natural and organic ingredients, innovation from private label companies in mini packages and symbolic festive launches are fueling the growth.”

The report also shares that sweet biscuits and cookies, and bakery ingredient/mixes have had a higher number of product launches, but the cakes, pastries, and sweet goods realized better growth possibly due to the growing interest in premium and indulgent.

Finally, the clean label focus continues. Even though the sweet baked goods category is often driven by indulgence, consumers are still being guided by motivating factors such as maintaining a health and wellness journey. An occasional indulgence does not mean the consumer is willing to ignore the preference for short, recognizable ingredient statements. 

Manildra's full range of clean label wheat proteins make innovative twists on sweet baked goods more attainable than ever. Rely in GemPro proteins to realize the perfect nutrition, rheology and texture in new cakes, cooies, pastries, and more.  

 


Let’s cut the carbs

Consumers and manufacturers alike have taken their own stab at the low carb and keto trend recently, with new products ranging from traditional breads and buns to flatbreads and pre-blend mixes. According to The Insight Partners, the worldwide ketogenic diet market is positioned to increase from $10.2 million in 2019 to over $15.3 million by 2027 (1). The better-for-you bakery category has seen launches from big industry names like Bimbo and Ardent Mills, as well as start-ups and regional brands throwing in their hats in the low carb ring.

When it comes to following a ketogenic diet, bread and other carbohydrate-based items are the first to be restricted; however, consumers still want the comforts of a traditional diet without sacrificing their health. Bread and buns are without a doubt the most popular low carb/keto product on the market and continue to rise in popularity. Over the past 2 years it was most common to find these types of products via online sales versus traditional supermarket shelves. However, in 2021 there has been an increase in keto-friendly breads and buns being offered at supermarkets like Bimbo’s Orowheat Superior Keto Bread that offers 60 calories, 3g net carbs and 4g protein per 28g slice.

Manildra’ s portfolio of wheat starches and proteins can offer the perfect building block to your low-carb flour replacement. FiberGem Resistant Wheat Starch creates a bright white crumb structure, soft mouthfeel and adds dietary fiber to your loaf, while GemPro Wheat Proteins add structure and texture. When combined, FiberGem and GemPro proteins mimic the viscoelastic properties of white flour while adding a fiber and protein boost.

If a traditional sandwich isn’t your style yet follow a low carbohydrate-based diet, many companies are now offering keto friendly versions of your favorite tortillas and flatbreads. Similar to bread and buns, Manildra’s FiberGemand GemPro proteins can offer you the flour replacement option you need to cut that carb count. By combining FiberGem, GemPro HPGand GemPro Prime-E, you can create a better for your flatbread or tortilla that is both extensible enough to be pressed, yet elastic enough to retain gas and create the perfect surface blisters.

Many consumers struggle with the ketogenic diet, because it requires eliminating some of their favorite celebratory sweet goods and breakfast items like brownies, cookies, and pancakes. In the last year alone, the total number of new product launches with keto-friendly claims in the bakery mix category increased 20% according to Innova Market Insights (3). Household name brands like Kodiak released their Carb Conscious Pancake and Waffle mix that features almond flour, whole wheat flour and wheat protein.

Manildra products can be useful in bakery mixes from a nutritional and functional standpoint. FiberGem can help reduce the starchy component from flour and add dietary fiber to reduce net carbohydrate count. GemPro proteins can help create a range of textures and eating properties depending on your product type and can also act as a substitute for eggs which can help boost protein without an additional allergen.

At the end of the day, we all want to have our cake and eat it too, and luckily for keto consumers that is now a reality. From a slice of toast to a stack of pancakes, ketogenic dieters don’t have to walk away from their favorite foods. Let our team of experts at Manildra help you create the next innovative low-carb formulation today.

Sources:

  1. https://www.ift.org/news-and-publications/food-technology-magazine/issues/2021/august/columns/ingredients-7-top-bakery-product-trends
  2. https://bolstglobal.com/portfolio-items/global-keto-diet-trends/
  3. https://innovadatabase.com/Search/ProductAnalysis