The protein content in wheat flour is not consistent annually, leading bakeries to add extra wheat gluten to maintain quality. Especially in multigrain and whole wheat breads, where abrasive components can damage the dough’s protein structure, an increased amount of Vital wheat gluten is necessary. Typically, 1-2% of this gluten is added to enhance dough handling, but this can rise to 12% or more for breads with additional bran and fiber.
Lallemand Baking Solutions presents a competitive edge with its Essential® GR (Gluten Reduction) enzyme-based dough strengtheners. These products allow bakeries to produce high-quality bread while reducing the need for added gluten, leading to considerable savings on ingredient costs and enhancing the overall functionality of gluten in bread production.
Learn more on how to achieve reduce the added gluten and still produce high quality breads by downloading our Application Guide.