Wheat protein
Wheat Proteins consist of: gliadin and glutenin, the two insoluble protein groups. It creates a well-balanced elastic and extensible texture to achieve high level of
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Leavening agents
We provide a variety of leavening agents to suit your application needs. Leavening acids are typically used in conjunction with an alkaline source such as baking soda to take the place of yeast in baked goods. Acid/base leavening systems produce carbon dioxide in the presence of heat and water.
GCI offers the following Leavening Ingredients and Blends
Sodium Bicarbonate
Sodium Aluminum Phosphate
Sodium Acid Pyrophosphate
Monocalcium
Phosphate
Phosphate
Sodium Aluminum
Sulfate
Sulfate
Single and Double Acting Baking Powder
Why GCI?
In-depth expertise and experienced scientists
Team with a customer-focused mindset
Tailor-made solutions for each application
One stop shop for drum-to-hopper formula
Timely tech support
Stringent quality program
State-of-the-art blending and processing capabilities
Industry leading turn-around time
In-house and 3rd party testing
Custom packaging
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Tortilla batch packs
Tortilla is a thin round of unleavened cornmeal or wheat flour bread usually eaten hot with a topping or filling. We at GC Ingredients, blend
