Q&A with Jeff Zeak

Q&A with Jeff Zeak, Bakery Specialist at Reiser.

Is there a “typical” formulation for gluten-free items?

JZ: No, there isn’t a typical formulation. Gluten-free formulations will range in consistency from the viscosity of a thin batter to stiff dough. Additionally, formulations will vary by the type and amount of added ingredients:

Starch/flour source choice based on potato, rice, corn, amaranth, teff, millet
Legume/bean flours
Hydrocolloid gums and gum alternatives
Vegetable type source – dried powders vs. fresh
Type and level of egg used – fresh, frozen, powdered
Dairy proteins and combinations – protein isolates, concentrate, whey, casein
Differences in ingredients from supplier to supplier
Variations in other ingredients used in the formulation

When should bakers consider scaling up production?

JZ: I recommend bakers consider scaling up when the demand for finished product exceeds supply and the baker is looking for improved throughput.

When product produced is difficult to process
When looking for improved time efficiency
When labor cost is high
When skilled labor is in short supply
When the cost of ingredients is high
When you need to reduce production/product loss
When automation of your production process makes things more efficient and cost-effective.

Are there certain steps bakers should take to produce high-quality gluten-free products?

JZ:

Start with the use of quality ingredients, having a formulation with the proper type and level of ingredients and have a good understanding of ingredient function.
Cultivate an understanding of the type and intensity of the processing equipment
Create consistency of process:
- Attention to time and temperature of the facility environment, ingredients and water used
- Order of ingredients introduced during mixing
- Do things the same way each time

What systems for gluten-free does Reiser offer?

JZ: Reiser offers a wide range of equipment solutions for processing gluten-free bakery products including dividing, batter and dough handling, depositing and packaging for extended shelf life of products.

Are there any myths around gluten-free that you can dispel for bakers who are on the fence about adding the production of gluten-free items?

JZ: Myth – Gluten-free is a fad. False, it is not a fad. Gluten-free is a product category that satisfies a medical condition that impacts 1% of the population. For others, gluten-free foods satisfy a lifestyle choice of healthy, feel-good eating. Gluten-free is here to stay and consumers desire great gluten-free choices that fulfill their lifestyle needs.
Myth – Gluten-free is difficult. Gluten-free can be difficult, but Reiser and Vemag make it easy. Reiser is your gluten-free partner.