In traditional baked goods, gluten is very important for the baking quality and yield and is often added to the recipe. This can be challenging when there for instance is a low availability of gluten in the market.
X GluSafe 0,2 % is an improver that allows you to reduce the amount of gluten by 30-50 % and still maintain high baking quality. It is a clean label solution which strengthens the gluten network of the flour.
In bread applications, GluSafe improves consistency, elasticity, and tolerance of the dough. Moreover, it improves the bread cut and volume.
Further to providing cost savings when used for substituting a large quantity of added gluten, Glusafe can also be used for improvement of the basis flour and of the volume of the final products.
GluSafe is easy to add to your formulation and there is no need to modify the hydration levels or your process.
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