Automatic production of gluten-free baked goods from laminated dough

In our Dough-how Center you can work together with our dough-how specialists to fine-tune and test automatic production of gluten-free baked goods.

The worldwide market for gluten-free products is growing. So too is the demand for systems for the automatic production of gluten-free baked goods. The RONDO dough-how specialists have developed recipes, processes and solutions to satisfy this demand. Gluten-free dough is problematic in terms of stability and elasticity, but these developments enable automatic production, lamination and processing of the dough band.

Gluten-free dough differs radically from any dough based on ordinary bread cereals, for the simple reason that it does not form a gluten network. So the dough cannot be shaped and needs an additive such as a binding agent as a substitute for the missing gluten network. Even then, however, the elasticity of the gluten-free dough is comparatively low and under even the slightest resistance it tends to break or undergo plastic deformation. So developing gluten-free products entails taking into consideration not only dough technology as such, but also the entire set of parameters in the process, to enable automatic processing.

When they set out to develop the production of gluten-free baked goods, our dough-how specialists know that success depends on examining the process in its entirety. Initial situation and target situation are modelled, then the adaptations for the gluten-free dough are developed. The adaptations for the successful production of gluten-free baked goods can be divided into three sub-areas:

  • Recipe adaptation;
    e. g. choice of additives to form a network
  • Process adaptation;
    it might prove necessary to handle the dough in a way that differs from the traditional process or is an uncommon variant of the process
  • Adaptation of the machines;
    for example to meet extra-high hygiene requirements or to ensure super-gentle working of the dough

In our Dough-how Center, where state-of-the-art machinery and process solutions are set up and waiting, we can work together with customers to develop and test recipes, processes and machines for the automatic production of gluten-free products.

For example, to develop gluten-free croissants we took a number of recipes as our point of departure and compared their performance on an industrial croissant-maker line. This enabled us to study all the different ingredients and processes and analyse the results. The next step was to apply these results to optimising the recipes and processes. As well as that, the croissant-making line itself was tweaked for working gluten-free dough. The outcome was a solution ideally matched to the customer's needs.

In this way, to date RONDO has developed several solutions for customers and has supplied laminating lines, feed lines and production lines for the automatic production of numerous gluten-free baked goods.

In our Dough-how Center in Burgdorf (Switzerland), you too can benefit from the knowledge and experience of our dough-how specialists for developing your gluten-free products. Go ahead and get in touch with Christina Blatt.

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