Skip to the main content.
CONTACT US
CONTACT US
Solutions by Application

Not sure of what solution you need? Let us guide you through our portfolio specifically curated for your application.

Guide. Perform. Inspire. We are GPI.

Solutions by Functionality

Explore the full potential of our products and find functional solutions for your formulation’s unique needs.

Guide. Perform. Inspire. We are GPI.

Gluten-free Bakery

Say goodbye to gritty and pasty textures and hello to truly delicious gluten-free bakery. Convenient and simple, our gluten-free mixes stay moist, soft and fluffy and is sure to have your customers coming back for more! 

Request a Sample
Individual Application_Bread_Header (1)

Moist and Fluffy:

Using Hydrocolloids and Starches to Bake Better Gluten-free Breads and Pastries

For discerning customers,  food scientists and product developers, crafting truly delicious gluten-free products without the gritty and pasty textures is a challenge. Explore our line of gluten-free mixes and expand your product offerings. 
Rising Up: Challenges in Gluten-free Bakery

  • Stability and Volume: Balancing the leavening power with batter viscosity is crucial. Without gluten, batters collapse, while overly viscous ones struggle to rise. Batters need to be stable, yet fluid enough for proper aeration and structure formation during baking. 

  • Moisture Management: Excessive moisture leads to a dense, gummy crumb, while insufficient moisture results in a dry, crumbly product. Hydrocolloids are hydrophilic, meaning they attract and bind water molecules. This property allows them to form gels or viscous solutions, which are essential for maintaining proper moisture and ensures consistent texture.

 

Dough Dilemmas: Challenges in Dough Systems

  • Dough Handling: Without gluten, doughs can be sticky and messy, causing your processing line to slow-down. Our gluten-free mixes are designed with the processors in mind, ensuring ease of manufacturing for any gluten-free product.

  • Staling and Shelf Life: Maintaining freshness and preventing staling requires controlling moisture migration and crumb integrity over time.
 

 

Gluten-Free Innovations: Specific hydrocolloids can mimic gluten's functionality in bread by improving gas retention and stabilizing the dough or batter matrix. This provides the necessary structure, elasticity, and moisture control to create gluten-free bread that rivals traditional counterparts.

 
Unlock New Possibilities

Transform bread development and let GPI help you harness the power of hydrocolloids. Meet you texture and shelf life goals while catering to dietary needs and open doors to a world of innovative and delicious bread products.

Ready to take your bread creations to the next level? Explore our extensive range of hydrocolloids, hydrocolloid blends, and full bread systems. Let's co-create the future of bread together!
bread 3
bread 2

Download prototype recipes here!

 
Ube Oat Milk

Low fat, vegan beverage with rich, creamy mouthfeel.

Download
Hover Card_Ube Oat Milk
Plant-Based Pepperoni

Vegan pepperoni with a firm, meaty texture, and satisfyingly snappy bite.

Download
Hover Cards_323x300
70% Extension Hot Dog

High extension, emulsified protein products with excellent texture.

Download
Hover Card_70 extension hot dog
100% Extension Ham

Restructured, sliceable meat that firmly holds together without compromising texture.

Download
Hover Card_100 extension restructured ham

Ready to shape the future of food?

Our technical team will review your project with you and guide you to the perfect solution. Discover smart products that get your concept to creation- NOW!


Tel: +1 (905) 853 8828

Fax: +1 (905) 853 8886