PASADENA, CALIF. — Bellarise has introduced an organic gluten replacer and a DATEM replacer for industrial bakeries. Work at the company’s research and development facility in Pasadena allowed Bellarise to bake strong bread that resists sinking without adding either gluten or DATEM, an emulsifier that some companies want to avoid in their “clean label” efforts.
Oregon Tilth, Corvalis, Ore., certified the gluten replacer.
|Walt Postelwait, president of Pak Group|
“Our customers have seen between 50% and 60% cost savings when choosing our new Bellarise organic gluten replacer,” said Walt Postelwait, president of Pak Group, which established Bellarise in North America in 2012. “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-G.M.O., all-natural and organic.”
The DATEM replacer was developed for bakeries whose non-organic bread may sink during production or whose doughs are vulnerable to moisture. The DATEM replacer helps clean up labels and protects frozen dough from condensation, Mr. Postelwait said. Its use extends beyond the freezer.“In customer trials, it also produced a tighter crumb structure when compared to competitors’ offerings,” he said. “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 six to nine months, we see a bright future for our Bellarise DATEM Replacer.”