Viennese breads and buns

For baked goods – breads and buns, GLUCOR glucose syrups or FRUCTOR glucose-fructose syrups make it possible to adjust the sweetness of products. They improve the color during baking and influence the final texture of products by modifying the characteristics of the dough. To ensure a good rising of the dough, it is important to choose glucose syrups from the GLUCOR or FRUCTOR ranges with a high DE which contain few polysaccharides.

Baked goods

Vital wheat gluten has unique visco-elastic properties. Thus, VITALOR hydrates the dough and makes it more tolerant, gives it more stability and elasticity. It greatly improves the resistance of kneading flours. Its capacity to retain gas allows you to control volume expansion and improves the texture of products. Its coagulation properties during baking contribute to the rigidity of the structure of the finished product and improve the way the baked goods feel in the mouth.

GBS-P51 hydrolyzed wheat gluten improves the hydration, flexibility and workability of dough, and shortens the rising period. It also facilitates the making of puff pastry and gives the finished product a softer texture.