This summer has been marked by numerous product recalls due to the presence of ethylene oxide residues, a substance banned in Europe since 2011, classified as carcinogenic, mutagenic and reprotoxic. Among the products concerned, carob gums used in particular as texturing agents in bread products such as brioches.

Durum Gel 160 is pregelatinized and micronized durum wheat flours which act as texturizers for milk breads, brioches, Viennese baguettes, etc.

It displays many interesting properties: very high water absorption, preservation of softness, better perception of fondant and reduced elasticity in the mouth. It is not necessary to change the list of ingredients on the packaging as “wheat flour” labeling is allowed.
To obtain Durum Gel 160, we applied a heat treatment: this process makes it possible to meet the most demanding expectations at the microbiological level while meeting the requirements of the clean label