Vital Wheat Gluten, 400g
Vital wheat gluten is the secret behind soft, well-risen bread. This concentrated wheat protein strengthens your dough so it stretches further, traps more gas during fermentation and holds its shape — giving a taller rise and softer crumb, especially in whole-wheat bakes that tend to turn dense.
- Stronger, stretchier dough — better gas retention and structure
- Softer, taller loaves — bread, pav, buns and pizza bases
- Rescues heavy flours — a must for whole-wheat and multigrain doughs
- Easy to use — add directly to your flour before kneading
How to use: for bread, add 10 g per 500 g of flour. For brewing, it’s a concentrated dose — use just 1.5 g (one level scoop, included in the pack).
Vital wheat gluten is the secret behind soft, well-risen bread. This concentrated wheat protein strengthens your dough so it stretches further, traps more gas during fermentation and holds its shape — giving a taller rise and softer crumb, especially in whole-wheat bakes that tend to turn dense.
- Stronger, stretchier dough — better gas retention and structure
- Softer, taller loaves — bread, pav, buns and pizza bases
- Rescues heavy flours — a must for whole-wheat and multigrain doughs
- Easy to use — add directly to your flour before kneading
How to use: for bread, add 10 g per 500 g of flour. For brewing, it’s a concentrated dose — use just 1.5 g (one level scoop, included in the pack).
Vital Wheat Gluten, 400g
Vital wheat gluten is the secret behind soft, well-risen bread. This concentrated wheat protein strengthens your dough so it stretches further, traps more gas during fermentation and holds its shape — giving a taller rise and softer crumb, especially in whole-wheat bakes that tend to turn dense.
- Stronger, stretchier dough — better gas retention and structure
- Softer, taller loaves — bread, pav, buns and pizza bases
- Rescues heavy flours — a must for whole-wheat and multigrain doughs
- Easy to use — add directly to your flour before kneading
How to use: for bread, add 10 g per 500 g of flour. For brewing, it’s a concentrated dose — use just 1.5 g (one level scoop, included in the pack).
Vital wheat gluten is the secret behind soft, well-risen bread. This concentrated wheat protein strengthens your dough so it stretches further, traps more gas during fermentation and holds its shape — giving a taller rise and softer crumb, especially in whole-wheat bakes that tend to turn dense.
- Stronger, stretchier dough — better gas retention and structure
- Softer, taller loaves — bread, pav, buns and pizza bases
- Rescues heavy flours — a must for whole-wheat and multigrain doughs
- Easy to use — add directly to your flour before kneading
How to use: for bread, add 10 g per 500 g of flour. For brewing, it’s a concentrated dose — use just 1.5 g (one level scoop, included in the pack).
