Friday, November 17, 2017

• Mimics gluten’s ability to build a  
   structural network within the product
• Ensures cakes and breads achieve
   desired shape and volume when cooled
• Ensures expected mouthfeel and  
  texture in baked goods.

Can you imagine a wedding reception without cake, French toast without bread, or a pizza without crust?  For the increasing number of people who are diagnosed with Celiac disease and for those who are allergic to egg, there are few options.

With Florida Food Products patented FiberGel LC®, the functional characteristics of gluten and egg can be achieved and retained.  Such characteristics include: moisture retention, dough elasticity and aeration, texture and mouthfeel. Priced competitively, FiberGel LC® can help you deliver high-quality, Gluten-Free/Egg-Free bakery foods that satisfy the dietary requirements of consumers and keep them coming back for more.


It’s the right solution for you

When you select Florida Food Products FiberGel LC® you get more than an excellent textural system– you get the industry’s first FiberColloid™, the newest natural texture technology available for the Bakery Industry.  Let us assist you in creating offerings your customers demand.  Contact us to find out more.