GemPro 4400

(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.  


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! 


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.