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.
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