Gluten-free pizza

HI-FOOD can offer a concentrated functional Nucleus of natural ingredients (innovative ingredients with an innovative technology). This Nucleus can be used to replace Gluten and therefore to produce Gluten-free pizza and other bakery products with unique quality, using starches of different nature as base raw materials.

Mostly prepared as a frozen product, gluten-free pizza is rapidly gaining acceptance in the market. Since the dough is a substrate, the taste characteristics are primarily provided by the topping. The mouthfeel experience, however, is still heavily related to the consistency and structure of the dough, which has to retain good tensile properties in time and has to avoid excessive moisture soaking in the mouth (due to the presence of starches).

HI-FOOD Nucleus is a system acting like Gluten in the processing of the dough, allowing the production of a Gluten-free pizza comparable to the traditional one.

The gluten-free Pizza presents the following main characteristics:

Aspect
Aspect: like traditional pizza
Organoleptic
Mouthfeel and chewing properties like
traditional pizza
Clean taste profile
Processing
Tests indicate it can be processed on normal lines
Can be frozen or shock frozen with no loss
of general characteristics

"Clean Label" Table: Do we need these Ingredients, even in small percentages?
INGREDIENTS PIZZA
Stabilizer No
Emulsifiers No
Humectants No
Non-Natural Flavours No
Anti-oxidants No
Chemical Fermentation No
Acidity Regulators
Sodium Diacetate No
Flavours No
Citric Acid No
Allergens
Soya No
Milk – Milk derivates No
Egg – Egg derivates No
Thickeners
Gums (E412 Guar, E410, Xanthan, Locustbean) No
CMC E466 No
HPMC Depends