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Gluten price raises steadily against the backdrop of a decline in starch production. Reducing upto 30% addition of gluten therefore provides a significant cost saving while maintaining identical volume & dough rheology.

Leveraging the endogenous gluten in the flour offers a cost-effective way to reduce ascorbic acid or chemical oxidizing agents. A strong gluten network ensures gas retention during proofing, volume Preserved water retention giving consistent product quality with a nice dough expansion with soft, bouncy texture. Glutic is compatible with all flour types or processing method.Applied for both noodle & baked products, ensuring higher:

-oven spring (dough expansion)

-dough stability (withstand mechanical stress during handling )& water retention

-consistent product quality with a soft, bouncy texture

-improving dough tolerance for easier handling