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Nu-BAKE® is a patented, all natural ingredient (or organic), extracted from rice bran that contains complex
carbohydrates and proteins, unique lipids and NO gluten. Rice is not a natural source of gluten and no gluten is added or
included (<3ppm by the ELISA testing protocol) in our process.
In Nu-BAKE® the naturally occurring glycolipids, starches, pentosans, and proteins, all work together to
enhance and improve the conditioning and quality of a wide variety of dough systems by replacing many of the binding and
structural functions of gluten. Gluten Free (GF) products are notoriously difficult formulations when it comes to achieving
pleasing mouthfeel, moisture and texture parameters. Use of Nu-BAKE® impacts these challenges.
Specifically Nu-BAKE® provides excellent water binding characteristics to minimize water migration / loss
in frozen and par-baked dough systems plus batter, cake, muffin and brownie products. Nu-BAKE® reduces ice
crystallization in the dough resulting in improved quality of bake.
In GF dough systems the use of Nu-BAKE® will provide:
- Longer shelf life (fresh)
- Minimize freeze-thaw problems, protect products from ice crystal damage
- Increase loaf volume and moisture
Use Rates: 0.25 to 1.0% in dough systems (based on weight of dry ingredients)
In GF Batter, Cakes, Muffin and Brownie Product applications the use of Nu-BAKE® will provide:
- Better emulsification
- Softer texture
- Reduce the impact of rice flour variations
- Ability to increase moisture and oil to enhance mouthfeel and moistness
- Strength comparable to egg protein
Use Rate: 0.5% to 1.0% on a formula basis
If your GF product uses rice flour and you use Nu-BAKE®, ("rice extract") you may avoid reprinting costs and time delays.
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