Fraunhofer Institute for Process Engineering and Packaging IVV
Pastries - free from products
We develop and reformulate pastries
For many consumers, pastries such as cookies, sponge cakes and croissants are an integral part of their daily lives. The rise in celiac disease, lactose intolerance and sensitivities to allergens such as soy and egg has led to the reformulation of bakery, cereal and bakery products. So-called free-from products can already be found on many shelves in grocery stores. These often have a long list of ingredients and a disadvantageous nutritional profile or contain numerous additives.
Pastries are produced by baking, roasting, drying, cooking, extrusion or other processes. Depending on the type of product, the production of pastry requires specific raw materials and process adaptations.
Adjusting manufacturing process and recipe
Defined functional and sensory properties are required for various product categories within pastry goods. While sponge cakes or wafers are made from whipped masses, shortcrust pastries or crackers are produced from doughs tailored to requirements. In addition to the selection of raw materials and their composition and quality, the manufacturing process also influences the final product. We offer to support you in the re-/formulation of your recipes through the targeted selection of suitable raw materials. These can be gluten-free, for example, or aimed at replacing animal proteins from milk and eggs. In our laboratory and pilot plant facilities, we also have the possibility to make all the necessary process adjustments. For example, the loosening methods (chemical, physical, biological) or the baking process (deck oven, microwave) can be varied. All intermediates and end products can be characterized with regard to their quality features.
Plant-based raw materials for specific functional and sensory properties in free-from products
When developing products suitable for consumption by people with food intolerances such as celiac disease, raw materials must be specifically selected to meet the needs of consumers and industry. The basis of gluten-free pastries is usually starch or flour based on cereals (e.g. rice, corn), pseudo-cereals (e.g. quinoa, amaranth, buckwheat) or legumes (e.g. peas) and tubers (e.g. tapioca). Due to their different composition, not only the nutritional values but also the functional properties vary, which requires a customized and targeted adaptation of the recipe and processing processes.