By clicking “Accept all”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.
Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.
Analytical
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, etc.
Sustainable Baking with Optimal Dough Performance With Essential® GR 2101, you can confidently reduce gluten content without compromising dough strength or machinability. Our clean label enzymes are specifically designed to enhance gluten functionality, especially in frozen dough, leading to improved bread volume and a more consistent final product. Visit Lallemand Baking Solutions to explore how you can achieve sustainable baking practices with optimal results.