Hi Larry Whetstone
Often distilled monoglycerid is used in gluten free bread applications. The effect of monoglycerid is also very much related to the type of recipe used, is it a batter type dough, or a more viscose dough system. It could be interesting to hear more in details about your application, then we would be able to give a better answer. It is also a possibility to use the “Contact”.
Kind regard
Jan Charles Hansen
dear sir
I am dr.Beheshti research man of Forni Co.
I want to know the percentage of NaOH in your mixture
this Idea is fantastic
By best regard
Beheshti
Dear Dr. Beheshti
Thank you for the question.
The NaOH is only added in the hydrate. The reason for the addition of hydrate is to make a better dispersion of the monoglycerid in the water phase, this a I common processing aid in this type of products.
I have made a calculation on the NaOH:
0,1% 1 N NaOH is used in the hydrate. The hydrate is used in 8% calculated on the flour in the recipe. This = 0,08g 1 N NaOH/kg flour. In the final product the content will be ± 0,032g 1 N NaOH/kg final product.
Kind regards Jan Charles Hansen
We are producing 30 days baked croissant.It is filling after baking with chocolate..
we made many trials on products are good but we can improve softness .
Could you help us..
Best regards
Adil Evcil
Dear Adil Evcil,
Thank you for your request. I am certain that we can help you. Our bakery experts in Turkey will contact you directly.
Best regards
Anne Host Stenbak
Bakery Performance Team
Hi Laverne Thank you for you feed-back. Jan
Please advise if your hydrated emulsifier concept will aid in improving the texture and freshness of Gluten Free Baked Products ? Regards . LW
Hi Larry Whetstone Often distilled monoglycerid is used in gluten free bread applications. The effect of monoglycerid is also very much related to the type of recipe used, is it a batter type dough, or a more viscose dough system. It could be interesting to hear more in details about your application, then we would be able to give a better answer. It is also a possibility to use the “Contact”. Kind regard Jan Charles Hansen
dear sir I am dr.Beheshti research man of Forni Co. I want to know the percentage of NaOH in your mixture this Idea is fantastic By best regard Beheshti
Dear Dr. Beheshti Thank you for the question. The NaOH is only added in the hydrate. The reason for the addition of hydrate is to make a better dispersion of the monoglycerid in the water phase, this a I common processing aid in this type of products. I have made a calculation on the NaOH: 0,1% 1 N NaOH is used in the hydrate. The hydrate is used in 8% calculated on the flour in the recipe. This = 0,08g 1 N NaOH/kg flour. In the final product the content will be ± 0,032g 1 N NaOH/kg final product. Kind regards Jan Charles Hansen
We are producing 30 days baked croissant.It is filling after baking with chocolate.. we made many trials on products are good but we can improve softness . Could you help us.. Best regards Adil Evcil
Dear Adil Evcil, Thank you for your request. I am certain that we can help you. Our bakery experts in Turkey will contact you directly. Best regards Anne Host Stenbak Bakery Performance Team