TopBake Gluten Enhancer 21

Enzymes, vegetable fibers, hydrocolloids

Baking

• Increases the water absorption capacity
• Optimizes dough stability
• Enhances the crumb structure
• Compensates for the use of composite flours

Economy

• Maintains good baking properties when soft wheat is used.
• Makes it possible to replace vital wheat gluten at 1/10 of the usage level.
• Lower cost through the use of cheaper raw materials.
• Product series based on different raw materials, permitting a response to price fluctuations.

Basic version for increasing water binding without changing dough properties

The use of TopBake Gluten Enhancers does not require either a change in dough processing or adjustment of the baking process.

• Gluten replacement: 0.1% TopBake Gluten Enhancer replaces 1% vital wheat gluten.
• Mixtures of hard and soft wheat: 0.05-0.1% TopBake Gluten Enhancer to each 10% soft wheat.