Lallemand Baking Launched an Clean Label Solution to Reduce Gluten

Canadian yeast and ingredients maker Lallemand Baking developed an enzyme-based gluten replacer that helps bakeries struggling with supply chain problems strengthen their dough.

Natural and clean label, Essential GR 1620 is a dough strengthener that can be used to reduce gluten usage in whole wheat and whole grain bread by enhancing gluten functionality. Depending on the application, our product allows a gluten reduction of 20-50% in high fiber bread formulations.This solution will also allow bakeries to improve dough stability while reducing mix time, increases gluten functionality in frozen dough.

Many bread dough formulations contain 1-2% (baker’s percent) vital wheat gluten, says the company. This ingredient is used to improve dough strength for processing and to ensure that proper volume, shape and size are achieved in the finished baked loaf. 

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