Corbion unveils new dough conditioner
By Bakers Journal
Corbion is expanding its Pristine® range with a new consumer-friendly dough strengthening solution which enables bakers to overcome common quality hurdles such as wheat protein inconsistencies and high-speed processing without relying on gluten supplementation and traditional solutions like DATEM.
Bakers have two seemingly contradictory priorities: delivering consistent product quality in spite of fluctuating gluten levels in wheat flour and the demands of high-speed manufacturing lines, and removing artificial-sounding ingredients, such as DATEM (diacetyl tartaric acid ester of monoglycerides): This latest innovation that lets bakers accomplish both at the same time.
New Pristine® 3000 is Corbion’s most robust dough conditioning innovation yet, allowing bakers to create dough with the overall strength and tolerance needed to stand up to high-speed commercial processing. Providing the kind of outstanding functionality that has historically made DATEM an industry standard, Pristine 3000 also reduces the need for adding costly vital wheat gluten, which often subjects bakers to volatile pricing and supply issues. Even with protein-deficient flour, the new solution produces dough with optimal machinability that results in high oven spring, soft texture and overall consistent quality in the final product.
Corbion has also added to the versatility of its portfolio with the recent introduction of Pristine® 2200, a conditioning system replacement designed specifically to enhance mixing and machinability, and to provide greater tolerance and dough strength even when protein content is substandard, or when gluten reduction is a goal. And for those who need a drop-in solution, Pristine® 100 G can be added on top of bakers’ existing dough conditioning systems to reduce or eliminate supplementation with vital wheat gluten, without compromising gas retention during proofing, volume and oven spring.