NETHERLANDS — Amsterdam, Netherlands-based global ingredients leader Corbion is expanding its Pristine range of dough improvers with the launch of a new consumer-friendly dough strengthening solution that helps bakers bake more efficiently. 

According to a statement from the company, the new Pristine 3000 allows bakers to overcome quality hurdles such as wheat protein inconsistencies and high-speed processing without relying on gluten supplementation and other artificial systems like DATEM (diacetyl tartaric acid ester of monoglycerides). 

Removing the need for wheat gluten is cost-effective for bakers as supplementation often subjects bakers to volatile pricing which they at times cannot afford to pass to consumers.  

Corbion says that even with protein-deficient flour, the new solution produces dough with optimal machinability that results in high oven spring, soft texture, and overall consistent quality in the final product. 

Removing DATEM from the baking processing while at the same time maintaining the overall strength and tolerance needed to stand up to today’s high-speed commercial processing is also welcome as it helps bakers clean their labels.  

“This breakthrough solution is the direct result of Corbion’s on-going commitment to, and investment in, innovation in dough conditioning and baking technologies,” says Kathy Sargent, director of global market strategy at Corbion. 

 “Pristine 3000 helps bakers achieve the very specific qualities and eating experience their customers expect each and every time they purchase their favorite products.” 

Sargent further notes that consumers will now be able to feel even better about those products knowing they contain fewer ingredients they don’t understand. 

Corbion has also added to the versatility of its portfolio with the recent introduction of Pristine 2200, a conditioning system replacement designed specifically to enhance mixing and machinability of doughs. 

According to the ingredients company, Pristine 2200 also provides greater tolerance and dough strength even when protein content is substandard, or when gluten reduction is a goal.  

Additionally, the company’s Pristine 100 G can be added on top of bakers’ existing dough conditioning systems to reduce or eliminate supplementation with vital wheat gluten, without compromising gas retention during proofing, volume and oven spring. 

Liked this article? Subscribe to Food Business Africa News, our regular email newsletters with the latest news insights from Africa and the World’s food and agro industry. SUBSCRIBE HERE