For the production of rye bread, which is a staple food in Northern, Central and Eastern Europe, guar gum is commonly used for its water binding properties and its positive effects on dough rheology, bread shape, crumb softness and moistness.
But with a lack of availability for quality food-grade guar gum resulting in a dramatic price increase means that it has become necessary to reformulate existing improvers and to look for alternatives.
Now, Puratos introduces new rye improvers that allow bakers to achieve guar gum-free products of the same (and in some cases even better) quality as the reference product. Also, these reformulated solutions are more attractive than products with guar gum from a cost perspective.
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