GemPro Prime-E

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.

 


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.

 


Super protein to the rescue!

A robust gluten network isn’t the only way wheat proteins can bolster your bread to a nutritious, high-protein staple.  The Manildra GemPro series of specialized wheat proteins are capable of achieving amazing things in texture, function, and application. 

And the kicker?  They do it all as a clean label, non-gmo, plant-based ingredient.

GemPro wheat proteins can transform the nutrition of bread from a basic staple into a celebrated centerpiece that consumers love because of the texture, taste and nutrition.  Application opportunities range from Old World Italian loaves to heirloom, seedy sandwich breads to decadent Hawaiian sweet bread treats.  With 90% protein content, GemPro proteins might be the missing ingredient that you are seeking to turn that bread into nutritious, delicious bread! 

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

A protein with greater elasticity will increase loaf volume, tolerance on the line, or the ability to add nonfunctional ingredients. Many nutrient dense ingredients like nuts, seeds, and other proteins can damage the gluten network. By selecting the optimal wheat protein, you can uphold the structural needs of your product.

A protein with more extensibility will improve pan flow, reduce mix times, and balance out rheology. Finding the right rheology can be one of the greatest challenges when producing new, unique breads.

Using both elastic and extensible proteins in combination will allow you to dial in on exactly what you need. Finding the right amount of tolerance can mean vital process efficiency when it comes to producing high protein bread. Often times a 50/50 blend of GemPro HPG and GemPro Prime-E is a great place to start when trying to reach high protein targets in bread.

Wheat based products are common food carriers – rolls, buns, bagels, tortillas, flatbreads, crusts, the list goes on…  We have a GemPro wheat protein specially designed for each of these applications with functionality as the platform for creating fabulous foods.  If your goal is structure, GemPro Plus supports products from soft tender pretzel rolls to dense coarse-grained breads.  GemPro Prime-E transforms traditional dough into a workable, sheetable dough while maintaining flexibility and softness after baking for the perfect pizza or tortilla. 

Looking to discover delicious new ways to add nutrition?  Let the Manildra team help you put the power of wheat proteins into action.