The company’s Homecraft Create GF 20 was launched at Food Ingredients Europe (FiE) earlier this month, though had been tested with unnamed partners prior to the event.
The flour can be used as the gluten-free flour base, representing up to 30% of the formulation and is based on tapioca and rice. It has applications in bread, cakes, biscuits and pastries.
National Starch said the flour would allow manufacturers to give a simple label declaration.
Cathrin Kurz, senior marketing analyst EMEA at National Starch Food Innovation told BakeryAndSnacks.com:
“Homecraft Create GF 20 is produced using National Starch Food Innovation’s proprietary technology, resulting in a functional flour solution that helps manufacturers produce premium quality gluten-free bakery products with a simple, wholesome ingredient declaration.”
She said that the flour would need to be labelled tapioca flour and rice flour in all markets.
Asked why the flour was any better than similar market offerings, Kurz said that it could enhance dough hydration and reduce baking losses.
“Its unique composition provides good volume in breads and cakes, a homogeneous crumb structure, and a smooth, soft and elastic texture with good bite,” she said.
“The gluten-free market is undergoing premiumisation and consumers are longing for good quality gluten-free baked products,” she continued.
Gluten-free products are traditionally formulated with native gluten-free starches that do not give the unique benefits and functionality of Homecraft Create GF 20 flour,” she said.
Kurz claimed the flour would eliminate undesirable traits commonly encountered in gluten-free products, such as sandiness, grittiness and crumbliness and give a neutral taste profile even with high dosages.
The company said in its release that the flour could extend shelf-life in baked goods. Kurz was asked how it could enhance shelf-life, to what extent and whether external texts had been conducted.
She said: “With its improved moisture management properties, Homecraft Create GF 20 flour can help maintain freshness with respect to moisture perception, softness and reduced crumbliness for longer over the shelf life.”
Cost and processing
Kurz did not give pricing details, but implied that the flour may be more expensive than alternative market offerings.
“The product is not aimed at manufacturers looking for cost savings, but at those looking to develop premium gluten-free products.”
She said that manufacturers would not need to adapt their processes, but would have to increase the amount of water in recipes.
The flour is available in Europe, the Middle East, Africa and North America.