You could make gluten-free bread easier, more cost effective and with improved eating properties?
YOU CAN! With CP Kelco’s KELTROL® Advance Performance Xanthan Gum
Growing gluten intolerance in consumers has pushed manufacturers to look at ways to incorporate easy to use ingredients to improve quality of baked items without the use of gluten, to help fulfil the consumer needs. In gluten-containing baked goods, xanthan gum is frequently used to enhance volume, improve eating qualities and extend shelf-life. By combining a novel fermentation design with a patented production process, CP Kelco has improved xanthan gum performance to provide a new series of products designed to meet our customers’ needs for better dough viscosity, improved dough structure and increased volume.>