GemPro Max: Bakery's new emulsification and dough conditioning solution

Wheat Protein as a preferred, clean label option:

Wheat protein is an excellent alternative to traditional emulsifiers. Wheat protein strengthens the dough, improves gas retention, and contributes to a higher volume loaf. It also enhances the texture and moisture retention of the bread, leading to better freshness and a softer crumb. GemPro Max wheat protein is a natural emulsifier, promoting the stability of the dough and improving the uniformity of the crumb.

Product Info

  • 90% protein content
  • Clean-label, sustainable emulsifier
  • Replaces DATEM, SSL, mono-/diglycerides
  • Promotes emulsion stability
  • Effective dough conditioner

Bake Testing

When adding emulsifiers, dough handling and process tolerance improves. GemPro Max was tested as compared to DATEM, SSL, and mono and diglycerides at 0.75%, and 1.0% on flour weight. GemPro Max supports the softness and flexibility typically obtained from mono and diglycerides and supports the dough handling and anti-staling properties typically obtained from SSL and DATEM.  

Recommended usage rate:

GemPro Max at 0.75%-1.00% based on flour

Benefits of Using Wheat Protein to Replace Emulsifiers

  1. Improved Dough Handling and Stability
    • Aids in dough conditioning and dough strength
  2. Clean Label
    • Delivers the same quality as DATEM without compromising taste or texture
  3. Enhanced Product Quality
    • Maintains volume and texture
  4. Cost-Effectiveness

Reach out to the Manildra team to request a sample or learn more.

sales@manildrausa.com

https://manildrausa.com/contact

E-Mail: info@manildrausa.com  
Phone: 800-323-8435
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