Improved Dough Handling

Dough that lacks early cohesion can crack, smear or deform before the main cooking step. For developers, the key variables are how quickly water is taken up, how much viscosity develops before heating and whether that early structure remains workable through mixing and forming.

What can we help you achieve?

• Better dough cohesion
  Stronger cohesion helps dough processing form cleanly and stay intact through handling and preparation.

Our Recommended Ingredient Solution

• LensGEL
  This ingredient can provide binding and water management and texture and structure building and stability and viscosity building in this formulation. This pregel lentil flour is distinguished by fast hydration and smooth texture in documented lentil-based formulations, giving a lentil route for early viscosity development.

• PisumGEL
  It supports the same validated formulation objective(s), but it brings a different ingredient profile. The pregelatinised pea route is notable for early cold-water uptake; documented work also supports partial potato-flake replacement while maintaining binding and dough consistency.

• OryzaGEL
  Because it is pregelatinised, it develops viscosity in cold water and has high water absorption, so it can contribute before a full cooking step.

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.