pizza

Optimized Gluten for Flatbread

Extensible Gluten, Optimized for Flatbreads and other Sheeted Products

Mature and consistent categories such as flatbreads, pizza crusts, and crackers are undergoing exciting innovation in response to the push for products that are clean label, made with whole grains, unique, and nutritious.  Adding whole grains or innovative ingredients to lean formulas like flatbreads and pizza crusts has the potential to negatively impact the product as it progresses down the processing line.  Manildra’s GemPro Extend is available to not only act as a protein source but to provide both extensibility and strength to minimize such negative effects.    

The addition of inclusions or whole grains can disrupt the protein network of the dough, causing it to become difficult during production at either the moulder or sheeter, for example.  GemPro Extend offers the protein boost to maintain the necessary dough structure but with the added benefit of extensibility.  It will help to minimize tears during sheeting and retain product shape after baking.

Our applications team has observed GemPro Extend’s abilities to perform in all types of dough products but specifically within the three categories mentioned previously: flatbreads, pizza crusts, and crackers. To see benefits, it is recommended to use GemPro Extend at levels of 1-2% relative to the flour weight though the percentage can be increased if looking to develop a high protein product or include large numbers of whole kernels or other inclusions.  GemPro Extend has proven itself to work well in both fresh and frozen dough applications

To learn more about the benefits and uses of GemPro Extend, contact info@manildrausa.com for more information including the full technical report produced by our applications team.  Collaboration is key so let us help you find the solution you’re searching for.


Pizza is Definitely a Food Group

Pizza. Seems simple enough. A food that can be piled high with mountains of toppings and sauces, or kept simple with only a few ingredients. Toppings may seem like the most important choice but the crust is the foundation.  Like the foundation of a house, the crust sets the tone and structure for your creation of pizza mastery. 

The crust of a thick, pan pizza needs both strength and extensibility to prevent shrink back in the dough as it bakes.  GemPro Extend is a 75% protein, extensible vital wheat gluten that has the best of both worlds.  This ingredient possesses the functionality of traditional vital wheat gluten but without as much elasticity. Strength without the shrink-back.  You can see improvements in the dough rheology at all points in the process - from an improved window in the mixing bowl, to extensibility at the sheeter, to resiliency in the proof box.  GemPro Extend benefits each critical step.  

On the other hand, the crust of a thin and crispy pizza requires a thin sheet to achieve the typical snap when you bite into it.  To achieve that specific texture, we recommend, GemPro Prime-E.  This 90% protein, clean label wheat protein isolate, brings more extensibility than strength.  It provides the functionality of both a dough relaxer and a strengthener, helping the dough sheet thin while preventing tearing as it passes through the sheeting rolls.  GemPro Prime-E helps to produce a consistently thin piece of dough every time. 

If you’re looking for something a little more in between the remaining GemPro range of proteins can be of assistance.  Starting with the strongest protein, GemPro HPG, down to our most soluble, GemPro Ultra, each protein brings its own unique functionality to your pizza crust.  Having more available options allows you, the developer, to find the protein that best fits your ideal dough rheology and product texture. 

Formulating refrigerated or frozen doughs? GemPro 3300 is a special film forming protein that can aid in ice crystal minimization.  GemPro 4400 and GemPro Plus are also good at maintaining crumb resiliency and tenderness during the freeze thaw process.

No matter what pizza foundation you choose, there is a wheat protein isolate that can make the final slice taste even better. 


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.