It’s a tough task to overcome the challenges of baking without gluten. At Arla Foods Ingredients, we have developed Nutrilac® solutions, which make it easier to meet consumer demand for gluten-free bakery products with an appealing taste and texture.
Our whey-based ingredients compensate for the structural effect of gluten when baking with gluten-free alternatives to wheat flour. The structure of your cake and bread product will closely resemble that of traditional wheat-based products.
Use Nutrilac® on your traditional processing lines when baking, for example, gluten-free sweet short pastry, brownies and pizza.
- Dough and batter are stable and easy to handle
- The final products have an appealing texture, taste and bite
- Crumb structure is soft and moist