Vital Wheat Gluten
Vital Wheat Gluten is a specially milled wheat flour which is high in gluten and low in starch. Since it's a concentrated wheat protein, just a tablespoon or two of vital wheat gluten in your next loaf of bread can improve its elasticity and create a better crumb and chewiness in the final product. It is also used in flour fortification & noodles manufacturing.
Soya flour improves the handling and machine-ability of the dough, as well as giving the bread better volume and crumb softness. It not only boosts nutritional value, but also improves texture, moisture level, and shelf-life.
Polyglycerol Polyricinoleate (PGPR)
Pan-Releasing Agents are highly economical and replaces the use of oil in pans. Incraeses longetivity & decreases blackness of Pan. It is available in concentrate as well as Ready-To-Use forms. To understand how it can be economical to your bakery and innovative solutions please get in touch.
Ascorbic Acid also knows as Vitamin C, helps in greater loaf volume and a finer, more uniform crumb structure by helping the yeast work faster thereby accelarting the rising of the dough.
Ready to use Pan Release Agent
This product facilitates the easy and clean release of baked products from pans. Can be applied either as spray or with brush. Apply a thin and uniform layer. Ensures quick, clean separation of product from pans.