Gluten-free Bread

The Bread produced using the HI-FOOD Nucleus presents the following main characteristics: 
 

Aspect
-
Aspect: like traditional bread
-
Grain: uniform and stable grain texture
-
External crust well structured and crispy
-
Crust color variability like traditional bread
  (depending on oven settings)
   
Organoleptic
-
Mouthfeel and chewing properties like traditional bread
-
Clean taste profile
   
Freshness
-
Longer Freshness compared to traditional bread
   
Processing
- Outstanding raising capacity, like traditional bread
- Sliceabile with no breakages
- Can be frozen or shock frozen with no loss of general
  characteristics