FERM FOODS Develops New Gluten-Free Bread Binder

FERM FOODS launched a new gluten-free fermented bread binder for industrial bakeries on June 10. This new binder could reduce the number of additives used in the recipes and solve the challenges that bakers face in gluten-free bread production from loose structure and crumbliness.

The binder was created from fermented buckwheat and fava beans sourced from the EU, then fermented with lactic acid bacteria, and it helps bakers reduce both ingredients from recipes and stocks. It has already been tested in the industry, including by Vadehavsbageriet, a Danish specialty bakery producing gluten-free bread for the retail market, and the results were consistent.

The binder has been mainly developed for gluten-free industrial bakers who aim to reduce crumbling, improve sliceability, increase water binding, retain softness, achieve more uniform dough, and retain softness.

FERM FOOD is a Danish producer of fermented plant ingredients for food.