GemPro Extend

(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.  


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.

 


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.


TOAST to the New Year

According to Innova Market Insights, the top ten trends for 2021 have been identified. Manildra, like many other companies, has “upped their game” to meet ethical, environmental, and clean label consumer demands. Now, more than ever, it is important to stay alert of the changing landscape of the food market. 

The first trend identified by Innova is Transparency Triumphs. Manildra Group proudly partners with thousands of farming families throughout New South Wales to produce Australian-grown and made, premium products. We have a proud history as a reliable partner supplying premium Australian products to customers of all scales. The importance of these relationships, some spanning six decades and three generations, is never underestimated by us. A secondary path to transparency is by creating clean label ingredients to meet evolving consumer demands. Your customers want to know that the products they purchase are made from straight forward and natural processing methods. With the GemPro range of proteins you can feel confident in the clean label process used in making these proteins.

Plant-Forward is the second Innova trend in which Manildra products fit. Wheat protein is the  original plant protein, providing nutrition and product quality for years. Mainstream appeal  for plant- based is driving expansion to numerous market categories. Plant-based has  expanded categories such as baking, in which the clean label of GemPro HPG can be used to  boost protein. It has also expanded snacks in which GemPro Plusis used to replace eggs. Meat  alternatives have expanded by using GemPro Extend to increase the nutritional value of food.  Plant-based has also expanded a dairy alternative in which GemPro Ultra can be used to benefit  dietary management and includes a 90% protein content. 

The third Innova trend is Tailored To Fit in which personalized nutrition is the spotlight for  consumers. Whether you need a high protein or a Keto diet, Manildra Group USA  works to support each individual's unique lifestyles. Our FiberGem resistant wheat starch is a 90% dietary fiber, ideal for boosting fiber in bakery products. This can be beneficial for both high fiber and low carb goals. GemPro Tack is an ideal ingredient for creating low sugar bars and clusters. Finally, the range of GemPro proteins helps to boost the overall protein content in foods from vegetarian meat alternatives to cookies. When creating foods with personalized nutrition you can count on GemPro proteins to provide texture, nutrition, and rheology. 

Manildra Innovation is exceptional when it comes to developing products related to the top ten Innova trends. As we ring in the new year, let Manildra Group USA support you and your nutritional goals.