GPI 9003 is a hydrocolloid blend crafted to enhance the flexibility and stretch of soft tortillas. Developed with an understanding of bakery processing challenges, GPI 9003 addresses common issues faced when producing flour tortillas.
GPI 9003 reduces dough stickiness during processing, ensuring a smoother operation that requires less cleaning of equipment. By improving stretchability, this blend allows processors to achieve the desired tortilla diameter without tearing. Additionally, GPI 9003 maintains the softness of tortillas during storage and prevents brittleness, prolonging the product’s quality shelf life and keeping finished tortillas separate.
Beyond tortillas, GPI 9003 is ideal for optimizing other flatbreads such as pitas, naans, and pizza dough. Its ability to enhance texture, reduce tackiness, and prevent moisture migration makes it an invaluable ingredient for producing premium, long-lasting flatbread products. Elevate your bakery offerings with GPI 9003.
Looking for antimicrobial and antimold solutions for bakery? See our clean label GPI Ecco 4.8 and GPI Ecco Plus DV.
