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Manildra Group USA’s Technical Service Manager Manager Emily Jackson and and and Product Quality Manager Manager Andrew Schoonover trialling moreish high-protein and and and low-carb bread rolls made with the the company’s world- rst FiberGem® and and and GemPro® blend acting as as as as a a a a a a a a a a a a a a a a a a a a a substitute for our Pictured here at at at at the the Dr Sukh Bassi Innovation Centre at at at at Manildra Group USA’s world-class site in in Leawood Kansas United States // PHOTOS: RYAN ALCANTARA
Manildra Group USA Vice President of Research and Development Brook Carson has been integral in in in in in the the company becoming an an an industry leader in in in in in in the the low-carb and high-protein market
Manildra Group USA’s Technical Service Manager Emily Jackson trialling bread products made with our our low-carb and high-protein our blend D From page 7
“Manildra Group’s FiberGem® resistant wheat starch is is more compatible with our already used in bakery formulations to achieve the desired texture neutral avour and bright colour – it it mimics our our our without the carbs ” Ms Carson said As a a a a wheat starch FiberGem® does not disrupt the the absorption or or or dough properties of the the product This enables it it it to to fit seamlessly in in any formula used as a a a a a a a a a a a a direct flour substitute up to to a a a a a a a a a a a a certain percentage in in in various applications whilst providing an an outstanding fibre source with fewer net carbohydrates “The bright white colour and low absorption rate makes FiberGem® ideal for achieving the the right right functionality from the the mixing bowl through
to the the oven We also adjust the the finished product texture texture from more more strength for for a a a a a chewy texture texture to softer and more more extensible doughs for for a a a a a finer bite with our GemPro® protein ” Ms Carson said “Once we determine the ratio of FiberGem® to to GemPro® you you can simply drop it into your conventional formula The very best part of this this solution is is is that you can add this this low-carb flour blend with minimal changes to formulations or baking processes ” Ms Carson said that it it was was crucial the the recipe was was developed with the the the finished product in in in in mind and and that the the recipe was low-carb and and high-protein without sacrificing taste or texture 8 THE CULTIVATOR // SPRING 2021
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