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Product Description

Gluten is a critical component of baking flours, where the gluten protein chains entrap air giving cakes its fluffiness. It helps standardise baking flour and helps sheet biscuit dough evenly. Gluten forms an net that entraps air and gasses released by leavening agents making breads soft. Whereas in the case of cookies the amount of gluten alters the cookie's dough sheeting hardness. Thus one can create hard or softbite biscuits by controlling the level of gluten

Benefits of Gluten
  • Gluten helps dough to rise and lends shape and texture to baked goods.

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Other details


Creamy light yellow powder


12 months

Country of origin



Please check Technical Datasheet

Storage conditions Store in cool, dry and hygienic condition and keep away from heat and sunlight
Vegetarian / Non-Vegetarian
Additional Technical and Commercial Information Contact us for additional technical and commercial information

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