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Gluten powder obtained by physical extraction from organic wheat. Product insoluble in water. It can be used for the elaboration of seitan or bread since gluten is responsible for the fermentation gases to be retained inside the dough. After baking, gluten is responsible for the bread not deflating

How to use:

Used in baking as gluten is responsible for the fermentation gases being retained inside the dough, causing it to rise. After baking, gluten coagulation is responsible for the bread not deflating once baked. In cooking, it is mainly used to give consistency to foods.

Ingredients:

Gluten (100%)

Gluten (100%)

Gluten (100%)

Gluten (100%)