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The development of new products is essential in any industry, ensuring things are kept fresh and are always evolving. We are constantly striving to add new specialist products to our already extensive range as we know just how important this can be for our customers.

With our dedicated new product development team working around the clock to design, develop and test new free from blends, you can rest assured that these ingredients are of the highest quality and are sure to provide new and exciting possibilities.

Customer-driven development

We trust our customers’ understanding of the industry and we want to make sure we can meet their needs, which is why we listen when they tell us what they’re looking for.

Almost 90% of our new product developments are customer driven, based on the requests that we receive from you. There are always new and unique developments in the works and, although we will initiate many of these, customer requests always take priority.

Working with you

As new product development experts, not only do we work hard to bring our customers the very best products, but our technicians will work closely with your own NPD teams to select ingredients or develop blends that are perfect for your requirements.

Whatever these requirements may be, you can be certain that our team has the knowledge and experience to rise to the challenge and provide both advice and support when it comes to the development of new products and blends.

What are the team working on at the moment?

We are currently working on a whole host of new and exciting products that are sure to be beneficial to our customers, some of which include:

• Egg Free Cake Blend
• Gluten Free Crackers
• Several different Whole Egg and Egg White Replacers
• Gluten Free Naan Bread
• Vegan Donuts
• Various Gluten Free and Vegan Cookie Mixes

Want to know more about our new product development? Get in touch today by calling us on 0800 999 8876 or filling out our online enquiry form.

Are you looking for a gluten and allergen free flour blend for your recipes?

With the right flour blend, you can achieve a finished product that can truly stand up to the taste and texture of gluten-containing alternatives. The need to cater to the increasing numbers of consumers who are either diagnosed with an allergy or coeliac disease or are simply choosing to follow a ‘Free From’ diet, is growing rapidly year on year and the demand for tasty gluten free products is on the rise! Manufacturers are therefore constantly on the lookout for the best gluten free flour mix and alternative to wheat flours for baking.

Challenges of gluten free baking

Traditionally wheat flour is used in baking, and this contains gluten, a protein that plays an important role in the strengthening and binding of the dough. Gluten captures and retains leavening gases and provides structure in the dough, helping to form the texture we have all come to expect from each baked good variety.

Many manufacturers struggle with finding a gluten free flour substitute that has both a palatable texture and produces a finished product that rivals the ‘real thing’. Working with non-wheat flour certainly has its challenges, perhaps most notably in the reproduction of the structural development. In order to bake delicious gluten free products, there is a need to find the best alternative binding agent, an ingredient that can take on the same role as gluten and create the unique textures expected from specific pastry types.

Achieving the perfect blend

Here at BakeRite, we have a wide range of Gluten Free Flour Blends, each specially developed for every requirement by our in-house NPD team using a unique combination of the best quality gluten free ingredients, to achieve an end result which can rival and even better the standard wheat based bakery products.

We also offer clients the opportunity to customise blends. Our technicians can work closely with your NPD team, in our test kitchen or yours, to develop the exact product you desire. So whether you’re looking to perfect your gluten free chicken pie, loaf, cakes, dumplings, biscuits, pizza or muffins, we have the flour blend for you!

To enquire about our existing flour blends or to develop a unique blend for your allergen free product, get in touch with the BakeRite team today on 0800 999 8876 or fill out our online enquiry form.

Presenting our brand new product…

Here at BakeRite, we understand the importance of finding new allergen and gluten free food ingredients, to create products that are not only safe for everyone to eat, but also stand up to the flavour and texture of traditional recipes. With that in mind, we’re pleased to be adding another new ingredient to our offering…

So what is HPMC?

HPMC is a type of Hydroxypropyl Methyl Cellulose created using cellulose pulp, which has been extracted from the cell walls of plants. It is a clever agent that forms a soft, fluid gel that maintains its viscosity during heating and reduces boilout in fillings. This product is allergen and gluten free, making it the perfect ingredient for your free from recipes!

How it can be used

HPMC can be used to help replace gluten in gluten free products, retain the shape of formed foods at high temperatures, reduce oil uptake in fried foods and increase shelf life. This makes it ideal for all gluten free baking including cakes, pastries, doughs and pies, as well as for sauces and soups, snack bars, fat free puddings and even mayonnaise. It is also a great aid in food coating applications.

With enormous culinary possibilities, this versatile plant-based product can help you to create healthier reduced fat, gluten free, vegetarian and vegan foods that consumers are increasingly reaching for. What’s more, there’s no compromise on taste, look or feel.

Key Benefits

• • Gluten Replacer
  • Fat Replacer
  • High Moisture Retention
  • Great Freeze/Thaw Stability
  • Hydrates when cold

Interested in our new product? Click here to request your free HPMC sample, or get in touch to receive your personal price today.