Thanks to the high quality raw materials that the company has specially developed for food processing companies, it is possible to produce gluten-free bakery products, sauces, batters and coatings using 100% naturally produced wheat starches with the gluten content washed out.
For those companies wishing to increase their market share in the food sector, a competitive edge can be created by adding gluten-free products to their ranges — especially if they are produced to clean-label standards.
Strong demand for gluten-free products has been witnessed across Europe in recent years and is expected to continue to grow as more and more people go gluten-free as a conscious lifestyle choice.
KRÖNER-STÄRKE’s gluten-free native wheat starch, SANOSTAR, is an ideal way of maximising opportunities in the buoyant European bakery sector.
This starch is produced without adding any enzymes or process aids and the gluten is washed out using 100% pure untreated spring water from the firm’s own spring.
In bakery products such as cakes and biscuits, SANOSTAR offers perfect sensory and functional properties which create a final product of very high quality.
In comparison with corn and tapioca starches, gluten-free wheat starches offer better baking properties combined with a superior taste experience more akin to traditional recipes.
SANOSTAR is a truly versatile functional ingredient. It is not only a great replacement for traditional baking ingredients, but also works as an excellent gluten-free binding agent for sauces such as béarnaise or béchamel — making it ideal for use in applications such as ready meals or ready made sauces supplied in jars or cartons.
In addition, it can be used as a raw material for the production of gluten-free batters or coatings which is perfect for creating a gluten-free range of popular products such as schnitzel, chicken nuggets or fish fingers.
It is also important to be able to create gluten-free wheat based products that have excellent texture plus the ability to stay fresher for longer.
SANOGEL, one of KRÖNER-STÄRKE’s cold swelling pregelatinised starches, has been developed with this exact purpose in mind.
It provides bakers with excellent viscosity and texture control as well as helping with the stabilisation of dough. An added benefit with this type of starch is its ability to increase water absorption and dough hydration which then goes on to improve the shelf-life of the baked goods.
As clean-label ingredients, gluten-free starches such as SANOSTAR and SANOGEL help keep labelling simple. Both can be declared as gluten-free wheat starches and are completely suitable for people intolerant to gluten.
Andrew Ulrick, Director of Ulrick & Short, Kröner-Stärke’s partner in the UK, commented: “There is little doubt that the gluten free wheat starches produced by Kröner-Stärke are highly functional."
"Market demand for gluten free continues to grow, and in the case of Sanostar & Sanogel consumers can feel totally confident that even with a “Wheat Starch” declaration these products are functionally and nutritionally suitable for a gluten free diet.”
KRÖNER-STÄRKE believes that the convenience market for gluten-free is going to be on an upward trajectory if the forecast given by Euromonitor is proven accurate. From a gluten-free retail market worth €1.4 billion in 2011, it is expected to grow to €3.9 billion by 2020.
In response to this expected growth, the company has also developed a range of gluten-free premixes for making bread and cake products as well as offering complete mixes for gluten-free batter.
The firm is able to deliver pregelatinised rice or corn flour for special diets, which helps achieve better water binding properties for cakes or baked pastry cases designed for those seeking alternative raw materials because of declaration difficulties.
KRÖNER-STÄRKE started producing for the gluten-free market in 1984. Other wheat-free alternatives currently available include pre-gelatinised corn starches used for added freshness and fat content reduction in fillings, and a tapioca starch ideal for application in red fruit jelly.
