Proteins Bakery products



GBS-P51 hydrolysed wheat gluten improves dough kneading by reducing elasticity.
Between 0.3 and 0.8 % of added GBS P51 per weight of flour will soften the dough and foster flour hydration.

Products: breads, special breads (fibres, whole-wheat), sandwich bread, buns.


GBS-P51 hydrolysed wheat gluten improves the creaminess of fat matter and fosters a better rising of the products during baking. The finished products are mellower. GBS-P51 may be integrated with eggs of fat matter, or directly with the flour, for a ratio of 2 to 4% of the weight of the eggs or the flour.

Products: cakes, pound cakes, genoise cakes.


For an average dosage of 0.4% of flour weight, GBS-P51 facilitates laminating and reduces resting times.

Products: flaky pastry, (vol au vent,...), croissants, chocolate buns.

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.