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optimizes gluten network, reducing upto 30% addition of gluten in whole meal applications. Less shrinkage when moulding & sheeting. Improved crumb structure, without affecting taste/aroma in the final product. 

Gluten is an insoluble protein composite, which consists of gliadins & glutenins. By kneading dough a network of gluten is created, holding the (yeast created) gas bubbles released in the dough. This allows the dough to rise & gives it an open structure. Gliadins determine dough viscosity. Glutenins the elasticity or strength of the dough. Both should be balanced for a nice bite, structure & mouthfeel.