Consumers’ appetites for gluten-free and clean label continue to grow, and Bellarise’s new Organic Gluten Replacer and DATEM Replacer have helped industrial bakeries meet demand.
Always looking for ways to improve processes and clean customers’ labels, Bellarise has made baking strong bread that resists sinking without adding either expensive glutens or unclean DATEM a top priority at their Research and Development facility in Pasadena, California.
Walt Postelwait, President of Pak Group, said: “Our customers have seen between 50% and 60% cost savings when choosing our new Bellarise Organic Gluten Replacer. Add to that a usage rate that’s just one third of the gluten needed to produce more voluminous breads that won’t sink or sag, and our Bellarise Organic Gluten Replacer presents a tremendous value, all while being non-GMO, all-natural, and organic.”
Bellarise DATEM Replacer, was developed for bakeries whose non-organic breads can sink during production, or whose frozen doughs are vulnerable to moisture.
Postelwait added: “Helps clean up our customers’ labels and protects frozen dough from condensation, though its uses extend well beyond the freezer, as well. In customer trials it also produced a tighter crumb structure when compared to competitors’ offerings. Customer feedback has been very positive across the board. Their breads are now stronger and more resistant to sagging or sinking; after noting a significant increase in demand for DATEM-free over the last 6-to-9 months, we see a bright future for our Bellarise DATEM Replacer.”
Bellarise Organic Gluten Replacer and Bellarise DATEM Replacer are kosher certified by Orthodox Union, and Global Food Standards Initiative-compliant according to the British Retail Consortium. Bellarise Organic Gluten Replacer is organic-certified by Oregon Tilth.