Gluten-Free Bakery

Schwan Gluten-Free Bakery Solutions | Lasting Quality, Joy Without Gluten

Schwan Group Parseh’s gluten-free bakery products are developed using scientific formulation, carefully selected raw materials, and advanced Schwan specialty stabilizers, offering a safe and healthy choice for people with gluten intolerance and health-conscious consumers. These products maintain desirable texture and natural flavor while ensuring easy digestion—an intelligent choice for a healthy lifestyle with no compromise on taste and enjoyment.

Challenges & Solutions

Gluten-free bakery goods face technical challenges such as reduced volume, crumbly texture, quick staling, and sensory quality decline due to the absence of gluten. Leveraging in-depth knowledge of hydrocolloids and cutting-edge stabilizer technology, Schwan offers proven scientific solutions for producing high-quality, industrially stable gluten-free bakery items.

The Role of Schwan Specialty Stabilizers

Schwan’s proprietary stabilizers effectively mimic the function of gluten in the dough structure, enabling the production of bakery items with ideal, consistent texture:

• Replace gluten network, building stable dough structure
• Increase volume and improve crumb porosity in cakes, muffins, bread, and cookies
• Enhance mouthfeel, reduce dryness and crumbliness
• Control water absorption and retention, prevent early staling
• Boost dough process tolerance through mixing, fermentation, and baking

These targeted formulations are highly compatible with various gluten-free flours such as rice, corn, tapioca, millet, and more.

Scientific Benefits & Practical Advantages

• Achieve soft, uniform and stable texture throughout shelf life
• Simplified formulation and repeatable industrial production
• Enable development of clean label, vegan, and health-focused bakery products
• Maintain outstanding sensory quality along with nutritional standards