Bakers Journal

New enzyme-based dough strengthener reduces usage levels of expensive vital wheat gluten

November 15, 2022
By Bakers Journal

White vertical rectangle blank box from top front side angle. 3D illustration isolated on white background. Photo: Lallemand

With the soaring prices of vital wheat gluten, bakeries all around the world are seeking alternative ingredients to reduce the usage level of this indispensable ingredient.

Lallemand Baking introduces a new enzyme-based dough strengthening solution that will help bakeries reduce their gluten use in bread formulas: Essential GR 1620 WW. Easy to scale, this solution allows a reduction of 20 to 50 per cent of added gluten (depending on the application) and contributes significant cost savings.

Reducing gluten in the formula tends to negatively impact the balance between dough elasticity and stability. To allow bakeries to optimize their process and increase profitability, Lallemand designed the Essential GR 1620 WW to be clean-label, convenient and to increase gluten functionality for improved dough strength and stability in reduced added gluten in bread formula.

As a baking industry partner and supplier of innovative solutions, Lallemand Baking developed the dough strengthener to offer a competitive advantage for bakeries while helping them achieve good quality loaves. Bakeries can expect significant total processing savings based on overall cost of ingredients, the company said.


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