Centennial, CO Penford Food Ingredients Co., a leader in innovative
carbohydrate systems and technologies, has announced the launch of PenTechGF (www.pentechgf.com), an ingredients system for gluten-free coatings and baking that leapfrogs current market offerings.
This is a revolutionary advance, said Penford Food Ingredients President John
Randall. Our scientists have developed unique formulations that deliver truly
superior taste, texture and appearance that consumersand the industryhave been
waiting for. PenTechGF creates food the whole family will love.
A win-win market opportunity
Randall noted that PenTechGF allows manufacturers, processors and foodservice
companies to develop lines that have all the wellness attributes of gluten-free
combined with the visual, mouthfeel and flavor of wheat-based items marketed to
the general public.
For example, restaurants and foodservice operations can now offer gluten-free
products as mainstream items, not as menu after-thoughts, he said. A company
can simply state that all their crispy, fried or baked goods are naturally and
deliciously gluten-free. That’s a win-win opportunity.
PenTechGF Gluten-Free Coatings System
Penford believes this is the only breaded coating on the market with the texture
and appearance of a wheat-based product and an equally appealing taste.
Batter-coated and fried meats, vegetables and chicken–even the moistest
seafood–can have a mouth-watering and crispy gluten-free coating.
The gluten-free coating system is based on Penford’s broad carbohydrate
knowledge and technology. A newly developed corn starch is the key ingredient to
Penford’s gluten-free fish batter mix. It sticks better, providing a pleasing
bite with no gummy interface. Its neutral flavor also allows for creative
custom spice and flavor combinations.
PenTechGF Gluten-Free for Bakery
On the bakery side, PenTechGF is a complete system for creating delicious
breads, rolls, muffins, pizza crust, pie crust, cookies, cakes and more,
combined with Penford’s renowned R & D capacity to customize gluten-free
formulations for every customer.
The use of the proper starch can give dough the much-needed elasticity, the
right amount of chewiness and a consistent crumb grain. The system allows for:
- volume to give bread height
- textures that aren’t too gummy or dry
- crumb grain for muffins that is open and slightly course, just like
wheat-based muffins - a resilient body for pastries to prevent crumbling
- cakes that are light and fluffy
- a neutral flavor to pizza dough or pie crusts that won’t interfere with
other ingredients.
Tasting is believing
Penford Food Ingredients is inviting customers to taste and believe by
ordering samples or arranging for a visit to Penford’s test kitchens. To really
understand the PenTechGF difference, you have to try it, concludes Randall.
By working with our customers to realize their vision for amazing gluten-free
products, we’re giving them a true competitive edge in this growing market.
Source:
Penford Food Ingredients
