Vital Wheat Gluten
Dough strength, elasticity and protein enrichment for bakery and plant-based foods.
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Bakery & Functional Ingredients
Protein, raising agents and flour-treatment ingredients for dough structure, gas release and processing control.
Choosing a product
Bakery Process Selection
This commercial group keeps vital wheat gluten and bakery process aids out of unrelated acidity or nutrition categories. Each product retains its own regulatory identity.
Available products
Category Products
Sodium Bicarbonate
Alkaline raising agent and acidity regulator for bakery and processed-food applications.
View product details →Ammonium Bicarbonate
Fast-release raising agent commonly evaluated for low-moisture biscuits and crackers.
View product details →Sodium Acid Pyrophosphate
Leavening acid used with bicarbonates in controlled-release bakery systems.
View product details →L-Cysteine
Dough-relaxing ingredient whose authorization and labeling must be checked by market.
View product details →Typical applications
Application Areas
- 01Bread and rolls
- 02Cakes and biscuits
- 03Dry baking mixes
- 04Crackers and snacks
- 05Plant-based protein foods
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