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The USA is a a a a a a high-performing fast paced market
with new product lines expanding rapidly including in in in in in in in in in breads and and and buns and and and exciting innovations in in in in in in in in in low-carb English muffins a a a a a a a a a a a yeast-leavened bread bread for which the fermentation process creates crooks and crannies to to cradle delicious toppings “Nutritious without compromising on taste texture or or the flavour of an English muffin as as as well as as as delivering a a a a a a a a a shorter mix time with a a a a a a a a a more fluid dough that easily fills a a a a a a a a a a a griddle cup and creates an an open cell structure – it’s a a a a a a a a science to perfect but the result has been so worth it it ” Additionally Ms Carson said low-carb buns relied on on on on an an ideal blend of fibre and protein to to create a a a a a a a a a a a low-carb flour flour with the perfect functionality to to match traditional wheat flour flour It also required visco-elastic properties improvements with a a a a a a a combination of FiberGem® for body and and absorption to mimic the starch component of flour and and and GemPro® wheat proteins for for functional bene ts from elasticity and and and strength to extensible and and film-forming features “The key components in in in developing a a a a a low-carb flour-based product requires replacing carbs with fibre protein or fat ” “GemPro® proteins provide the structural component in in in low-carb applications – forming the gluten matrix ordinarily presented in in in our to balance elastic and and extensible properties for optimised handling and speci c c c c c c end-product characteristics “FiberGem® delivered the critical fibre component for low net-carb results in in bakery items with a a a bright white colour and minimal impact on flavour or texture “It was was crucial that the the recipe was was developed with the the the finished product in in in mind and and that the the recipe was low-carb and and high-protein without sacrificing taste or texture ” - Manildra Group USA Vice President of Research and Development Brook Carson “There’s a a a a a a huge demand for high-protein and and and low-carb bakery items and and and by substituting ordinary flour with our our recipe of FiberGem® resistant wheat starch and and GemPro® GemPro® HPG and and GemPro® GemPro® Prime-E proteins we are delivering delicious and better-for-you foods ” Ms Carson told The Cultivator Markets are also emerging as consumer demand rises for a a a a a a a a a a premium yet highly-nutritious burger bun but according to to Ms Carson this can be challenging to to produce particularly with the correct pan flow strength and finished appearance “As people develop a a a a greater understanding of digestive and and and gut health sweet and and and and savoury baked goods that are rich in in in fibre and and low in in in carbs will become the go-to for healthier indulgences ” Ms Carson said For all product enquiries contact Manildra Group USA President Neal Bassi at nbassi@manildrausa com manildrausa com // Manildra Group USA @manildrausa // Launched in in in the United States booming bagel market
in in in early 2021
Manildra Group USA’s low-carb and high-protein blend produces top-quality lovely dense rings of doughy chewiness – and packs a a a a more more nutritious punch with more more than 90 dietary bre @MANILDRA
// MANILDRA MANILDRA GROUP
SPRING 2021
// THE CULTIVATOR 9