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Join us to explore the impact of stabilizers and leavening acids on dough properties, and learn how to create moist, flavorful gluten-free waffle and pancake mixes using Jungbunzlauer’s ingredients. Gain insights into the challenges of developing vegan gluten-free products and discover the benefits of using Glucono-delta-Lactone in enhancing dough volume and structure.

This webinar is formulated to help you design delicious gluten-free and plant-based baked goods that help meet the evolving demands of today’s consumers.

Learning Objectives:

• Explore the utilization of hydrocolloids in vegan gluten-free baking
• Learn about Glucono-delta-Lactone’s benefits in dough volume and structure
• Understand the challenges of developing vegan gluten-free products