Puratos Reduces Both Gluten And Cost With Intens Gluten Replacement

Intens Gluten Replacement from Puratos can be added to any recipe, on top of an existing improver, to replace up to 3% of the gluten and to improve the tolerance of the dough – and without any compromise on the product quality! What’s more, there is a significant cost reduction compared to a recipe with gluten, according to the company.

27 Nov 2012 --- Wheat gluten is often used to give extra strength to the dough, which helps to assure good dough tolerance that leads to a good volume. This is especially the case under challenging conditions, such as with automated equipment, suboptimal flour and whole wheat breads. Gluten is a relatively expensive ingredient, which amounts for 3.5% to 15% of the recipe cost. What’s more, in recent months, the price of gluten has increased by some 10%.