The gluten-free market continues to pose significant opportunities for category refinement and expansion across baking. But as product manufacturers add gluten-free lines or develop dedicated gluten-free facilities, specialized considerations must factor into operational aspects, including the type of equipment required for efficient, automated gluten-free production.
During the 2016 International Baking Industry Exposition (IBIE), taking place from October 8–11 in Las Vegas, Cesar Zelaya, director of bakery technology, Handtmann, Inc., Lake Forest, IL, and Dilek Uzunalioglu, scientist and bakery and snack team lead, Ingredion, Bridgewater, NJ, will present an educational session on “Automating Gluten-Free Production: A Guide for the Gluten-Free Baker.”