Our website uses cookies so that we can provide you a better online experience and service;
by continuing, you agree to our use of cookies in line with our Privacy Statement

Wondering which process to use for gluten-free bread? Our bakery specialists Helle and Thomas compare kneadable and batter dough systems and highlight what to look out for.
Watch now

 Off the shelf and under the spotlight.
 Watch now

 Tune in to water in gluten-free dough
 Watch now

You need ingredients that give your gluten-free bakery products the right appeal for your market. Our solution finder will point you in the right direction.

Go to our solution finder

Consumers expect gluten-free bakery to be as good as regular products. But what key quality issues do bakers face?

See our infographic