Gluten free production solutions

Not that many years ago, the letters ‘’GF’’ would have risen many eyebrows. Things done change, as these days the gluten-free lifestyle has become one of the most popular diets. Avoiding gluten is crucial for people with celiac disease. Gluten damages the patient’s small intestine and nutrients cannot be absorbed, with sickness resulting. 1% of the Worldwide population suffers from celiac disease, 6-8% of the population suffer illness symptoms and are gluten intolerant. 

What are gluten?

Gluten is a mixture of hundreds of proteins that can be found in wheat and related grains. The gluten give elasticity to dough. It helps the dough to rise and shape. It also gives the final product texture. Gluten composite out of two storage proteins; namely prolamins and glutelins. This is conjoined with starch in the endosperm of various grass-related grains.

Why the gluten-free trend?

Gluten-free started to become a trend over the last several years. The reason of course is the diagnose of Celiac Disease illness, gluten intolerance and illness symptoms. Because of this, people started to think that gluten are a negative bread ingredient. Besides this, the media has set a negative bread image with publications like ‘Wheat belly’ and ‘Grain brain’s. Celebrities started to eat gluten free products and because most of them have slim figures, consumers started to think that this was caused by the gluten free products. The idea was adapted that gluten free products have a better digestibility than ‘normal’ breads. Another important development is the improvement of the gluten free product’s taste that caused the growth of gluten free product consumption.

Gluten free on a sheeting line

When gluten is taken out of the dough, the dough elasticity is affected. Gluten free dough is extremely sticky, which makes the production process far more difficult than normal dough types. We are proud to have gained numerous years of experience in bread, pizza, Danish and puff gluten-free production and are partners with leading gluten-free bakeries throughout the world. A Rademaker gluten-free production line is equipped with special tools that are able of handing the extremely sticky doughs, enabling consistent and efficient gluten free production.

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Sigma Laminator
Croissant line
Pastry Make-up Line
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Rademaker is able to deliver different types of bakery equipment and production solutions for your specific needs. 

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The Rademaker Research and Development department is continuously working on new and improved bakery solutions. Ideas become concepts and these concepts get implemented into new bakery equipment. A process that is driven by your wishes and requirements.

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Food safety has always been paramount, never more so than in today’s world where news of recalls or related illnesses circle the globe instantaneously. The resulting pressure on food manufacturers also trickles down to their equipment suppliers to pay extra attention to hygienic design.

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Gluten free production solutions

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