On Demand until October 15, 2025
Duration: 60 minutes
Abstract
Join us to explore the impact of stabilizers and leavening acids on dough properties, and learn how to create moist, flavorful gluten-free waffle and pancake mixes using Jungbunzlauer's ingredients. Gain insights into the challenges of developing vegan gluten-free products and discover the benefits of using Glucono-delta-Lactone in enhancing dough volume and structure. This webinar is formulated to help you design delicious gluten-free and plant-based baked goods that help meet the evolving demands of today's consumers. Learning Objectives:
- Explore the utilization of hydrocolloids in vegan gluten-free baking
- Learn about Glucono-delta-Lactone’s benefits in dough volume and structure
- Understand the challenges of developing vegan gluten-free products
 Monica Garces Market Development Manager Jungbunzlauer Monica Garces joined Jungbunzlauer as a Market Development Manager in 2019. She works in the business development group, collaborating closely with customers to deliver high-performance solutions with Jungbunzlauer’s ingredients. She has a variety of product development experience across multiple applications, Holding an M.S. Degree in Food Science and Human Nutrition from the University of Illinois in Urbana-Champaign.  Emily Hutchinson Technical Support Specialist Jungbunzlauer Emily Hutchinson joined Jungbunzlauer in 2019 as part of the Technical Support Department. She supports Jungbunzlauer’s North American team with technical requests, monitoring relevant regulatory topics, and handling of quality issues for all Jungbunzlauer products. She also supports Jungbunzlauer’s market development teams, helping create innovative, safe, and sustainable solutions to a diversified range of industries. She has a background in quality food manufacturing, chemistry and food science.
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