Bakery Solutions.

Improve nutrition in gluten-free bread

Ingredients for upgrading the nutritional profile in gluten-free bread

Gluten is a very important factor for traditional bread contributing to both the nutritional value and baking quality. In bread, wheat gluten makes up 75-85% of the total protein, so when taking out the gluten containing flours and replacing them with other flours and starches it can often result in bread with low nutritional value. However, there are numerous ingredients that can improve the nutritional quality in gluten-free bread.

Alsiano Solutions.


Please call or email us for more info.

Anders Jonsson
Business Development Manager 
+46 702 494 945

Anders Jonsson, Business Development Manager, Alsiano

Bakery Solutions.

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