~Q2. Specific Challenges To GF Production
- Dry ingredients often lighter & starchier texture
- Form, fill, & sealing dry mixes more difficult
- Essential component (xanthan, guar) very minute portion of ingredients (thorough blend)
- Flours tend to poof' & harder to contain
- Bag seal clogs if no mechanism to keep flour down in bag
- Xanthan/guar (gluten replacer') very gummy when wet (equipment, floors, walls, clogs A/C unit)
- Actual mix preparation (plant AND consumer)
- Flours are much more sensitive to environmental conditions
- Especially breads-much more prone to failure
- Exact liquid content needed can vary from lot to lot
- Raw bread dough batter is stickier & looser (changes production process)
- Label benefits from more exhaustive directions for success (need to factor in costs for replacements for customer satisfaction)