Dough processing

Due to the plastic structure of gluten-free doughs, the dough processing and shaping of the dough pieces differ compared to wheat doughs.

When moulding round the gluten-free dough pieces, not much tension is applied to the dough. The focus is on shaping the dough pieces. Irregularities such as cracks or folds on the surface of the dough piece are clearly visible later in the finished baked goods. This is why it is important to work in a careful, even and quick manner when moulding by hand.

Similar to doughs made from rye flour, gluten-free doughs have a very damp surface and they are sticky. Gluten-free starch, rice flour or vegetable oil are therefore used for manual processing. Alternatively, the dough can be mixed with water. Particular care must be taken with oil and water to ensure that there are no oil or water inclusions in the dough. This can later lead to hollow spaces and holes in the baked goods.

For efficient and uniform processing of gluten-free doughs, machine processing is recommended. Portioning and processing systems that can divide plastic and sticky doughs into portions are generally suitable for this. In some cases, such systems are used in the production of coarse grain bread, too.

As round moulding and long moulding is often difficult to implement in processing plants, the majority of gluten-free bread available on the market are produced as tin loaves. The dough pieces are pressed directly into the loaf tin by the portioner. No further moulding is necessary.

Suppliers of such systems include VEMAG Maschinenbau GmbH and Albert Handtmann Maschinenfabrik GmbH & Co. KG.

Often, these systems can be used for the production of gluten-free baked goods from batters, as well.

MONO from the UK manufactures portioners specifically for the confectionery baked goods sector.