Sr. Manager, Functional Systems Corbion lenexa, Kansas, United States
Description: Consumers want bakery products that deliver consistent quality, so manufacturers strive for consistent flour performance. But with wheat protein varying year to year, and region to region, many bakers depend on supplementation with vital wheat gluten in order to meet those expectations. That solution, however, can come with disadvantages: volatile pricing, concerns about security of supply and the cost and inconvenience of having to frequently adjust mix time and absorption.