Product details
Baking professionals refer to it as wheat gluten or wheat gluten. Wheat glue is grain protein and is obtained from wheat. The natural helper without additives ensures better volume and looser crumb for bread and rolls. It is particularly recommended for all wholemeal baked goods, baked goods made from self-ground grain and recipes for the bread maker. Recommended dosage: 10 to 30 g per kg of flour Storage: thanks to our packaging anywhere at room temperature, clean and dry, away from direct sunlight possible. Packing: Resealable stand-up pouch Nutritional information per 100 g Energy 403 kcal / 1706 kJ Fat 5.00 g -of which saturated fatty acids 1.00 g Carbohydrates 9.00 g Dietary fiber 1.00 g Protein 80.00 g Salt 0.13 g
