The decisive factor for the production of gluten-free baked goods is compliance with the statutory maximum amount of 20 ppm gluten in the final baked goods. Throughout the entire value-added chain, it must be ensured and monitored that there is no contamination by raw materials containing gluten.
The establishment of a supplier network that can provide certified gluten-free raw materials in sufficient quantity and quality is essential.
The use of gluten-free mixes minimises the risk of contamination by other raw materials, as only water, salt, yeast, possibly egg and in some cases vegetable oil are added to these mixes. In addition, the careful selection and testing of raw materials and mixes ensures consistent product quality.
One challenge when creating a recipe is the highly complex interaction of the individual ingredients in conjunction with the high quantities of water that are usually used in gluten-free doughs. The gelatinisation properties of the various starches and the water-binding capacities of the hydrocolloids play a major role in this context and must be coordinated in order to avoid baking faults.
