Glucose syrups used in biscuit baking help to produce quality dry biscuits quite comparable to those made with saccharin. The use of maltose-rich syrups improves the quality of the biscuits without any risk of excessive coloration. Glucose syrups can be used in full or part replacement of saccharin. H-MALTOR 70/80 gives smooth and shiny biscuits.


Native wheat starch is used for pastries as a texturing agent and base for yeast powders. Its properties are particularly appreciated for making cakes, muffins and pancakes. The use of wheat starch reduces the kneading resistance of flours and improves the texture of the finished product.

Wheat proteins

In the production of biscuits, to add GBS P51 grants a greater proteins contents.
The addition GBS-P51 between 0.1 and 0.6% also reduces the restraint and ovalisation.

Incorporating GBS-P51 hydrolysed wheat gluten improves the creaminess of fat matter and ensures a better rising of cakes, pound or genoise cakes when baking.

Vital wheat gluten has unique visco-elastic properties. It provides hydration, tolerance, consistency and elasticity to the dough. It noticeably increases flour-kneading resistance. Its gas-retention capacity provides a controlled volume expansion and improves the texture. Its coagulating properties during the cooking process improve the stiffness of the finished product and a smoother feeling in the mouth.

GBS-P51 hydrolysed wheat gluten improves dough hydration, suppleness and workability, and a shorter resting time. It also provides an advantage for flaky pastries and gives mellowness to the finished product.