Gluten reduction in bakery

X GluSafe 0,2 % is an improver that allows you to reduce the amount of gluten by 30-50 % and still maintain high baking quality. It is a clean label solution which strengthens the gluten network of the flour.

In bread applications, GluSafe improves consistency, elasticity, and tolerance of the dough. Moreover, it improves the bread cut and volume.

Further to providing cost savings when used for substituting a large quantity of added gluten, Glusafe can also be used for improvement of the basis flour and of the volume of the final products.

GluSafe is easy to add to your formulation and there is no need to modify the hydration levels or your process.

GluSafe Sweet is a mix of functional ingredients specially formulated to improve the volume of the bakery products such as Viennese type pastries and to reduce the quantity of added gluten.

GluSafe Sweet is used in addition to the standard improver to substitute a part of the gluten. GluSafe Sweet 0,3% brings the same benefits for the dough as added gluten with increased elasticity, decreased extensibility and improved tolerance – and has benefits over gluten with improved oven development and volume.

For Brioche applications, GluSafe Sweet has a positive impact on texture. For instance a decrease of 60% in gluten with GluSafe Sweet gives flexibility to the end of shelf life and no difference in crumb elasticity.