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TwinLab-F Mini-Compounder B-TSE-A 12/36 ViscoQuick
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  4. Gluten-free flour

Gluten free flour

Analyze plastic dough with Brabender laboratory technology

Produkte

Gluten free flours

Analyze gluten-free flour for plastic dough with the Brabender laboratory instruments presented here, and make gluten-free pasta and snacks.

From sample preparation to food extrusion, you will find suitable solutions for the entire manufacturing process.

Gluten-free products

Global market trend for gluten-free products

Trend & Tradition 

The global market for gluten-free foods is growing continuously: consumers are increasingly opting for a gluten-free diet either voluntarily or for reasons of intolerance (e.g. celiac disease). Staple foods in many regions of the world are produced from gluten-free raw materials. In Asia, Latin America and Africa, gluten-free materials such as rice, corn, millet, quinoa and amaranth traditionally play a central role. Gluten free flour or the starch of the aforementioned and other raw materials form the basis of the corresponding finished products.

Mastering the rheological problems of gluten-free materials

Without the unique texture-building properties of gluten, most dough exhibit plasticity. They behave differently to dough containing gluten during dough production and baking. The laboratory equipment presented here has been specifically optimized to meet the rheological challenges of gluten-free flours, starches and plastic dough.

Material analysis > moisture testing > extrusion

Our product portfolio provides solutions for the entire laboratory workflow. Here a sample configuration.

Brabender product portfolio for gluten-free materials

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Downloads on this page

  • Brochure gluten-free applications
  • Application manual SM 4
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