Your container is filled for 0% weight and 0.0% volume

Detailed price offer will be returned by mail upon checkout

Your Cart is Empty


BOOSTS WHEAT GLUTEN PERFORMANCE by leveraging the endogenous gluten in your flour. Reducing addition of vital wheat gluten provides a significant cost saving, while glutic maintains product volume & dough rheology. Glutic is compatible with all flour types or processing method. Applied for both noodle & baked products. A strong gluten network ensures gas & water retention giving consistent product quality with a soft, bouncy texture