Ulrick & Short debuts new flour to improve textures in gluten-free bakery products

Ulrick & Short has launched a new functional rice flour that it claims improves viscosity, texture and structure in gluten-free bakery applications.

Fazenda Nutrigel is the latest addition to Ulrick & Short’s functional flour range, which it launched last year, and comes in response to the rising gluten-free trend in the bakery sector.

The new ingredient reportedly acts as a viscosity regulator in bakery applications and has been designed to improve the moisture, softness and structure in both sweet and savoury bakery applications – from breads to cakes and muffins to batters and coatings.

Due to its versatility, Ulrick & Short says its new offering is an effective option to replace existing rice flours on the market. As well as gluten-free, the company claims the new functional rice flour is also clean-label, non-GMO and allergen free, in order to meet all consumer labelling demands.

Ulrick & Short development technologist, Emma Walker, said: “Fazenda Nutrigelis a really versatile ingredient for gluten-free bakery applications. Whether manufacturers simply require viscosity regulation in doughs or batters without reformulation or additional textural benefits, Nutrigel is a viable product on both counts.”

Ulrick & Short supply chain manager, Matthew Hurst, added: “In recent months, rice flour availability has been obstructed by a variety of issues impacting the supply chain. These challenges, coupled with a subsequent increase in demand has caused significant price rises across Europe, posing a challenge for many gluten-free bakeries.

“Fazenda Nutrigel offers manufacturers not just an additional option for the supply of a key ingredient, but also a highly functional ingredient with additional textural benefits.”

Earlier this year, Ulrick & Short was acquired by Swedish investment firm Novax.