Sticky gluten-free dough can create losses at belts, tables and forming points even when the core recipe is acceptable. A processing aid needs to improve surface release without requiring a reformulation of the dough, so dusting rate, free flow and the amount of fine material become practical line variables.
Reduced waste
Fewer defects in aid can reduce trim, breakage and product loss during production.
OryzaNAT 600
This ingredient can provide dusting and release in this formulation. Its coarser rice-semolina profile is particularly suited to dusting, where low fines and free-flowing behaviour help distinguish it from finer rice flours.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
Reduces dough sticking during production to improve gluten-free dough handling.
Optimizes dough flow throughout industrial production lines.
Improves processing performance in frozen dough applications.
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