Clean-label bread maker Base Culture expands beyond the frozen aisle with its first line of shelf-stable products, tapping into consumer demand for preservative-free and nutrient-dense foods, CEO Johnny Heiselberg told FoodNavigator-USA.
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in the dough.
Irish mineral specialist Marigot's Aquamin complex appears to have
benefits beyond enhancing the mineral content of certain specialist
bakery products: it has also been seen to improve the texture of
gluten-free bread.