LILLE, FRANCE — Roquette has launched Wellence GF 1229, an ingredient system designed to improve quality and processing performance in gluten-free baked foods. It helps manufacturers overcome formulation challenges while delivering improved bread volume, finer crumb structure and longer-lasting softness, according to the company.
Wellence GF 1229, a cellulosic hydrocolloid system, increased bread volume by 23% versus the market benchmark in Roquette application trials while loaves made with the system demonstrated approximately 50% lower instrumental hardness after 21 days.
“Wellence GF 1229 shows what is possible when we put the consumer experience at the heart of formulation,” said Matthieu Ramette, innovation project leader at Lille-based Roquette. “By expanding our gluten-free portfolio, we are giving bakers new tools to solve some of the category’s toughest challenges and to create breads that people want to come back to.”