Vital Spelt Gluten is a protein that forms very good viscoelastic properties when water is added. It is produced using selected spelt flour qualities and untreated spring water.
Areas of application:
- Fine baked goods
- Bread and cookies
- Frozen baked goods
- Breakfast cereals
- Vegetarian meat substitute
- Baking mixes
- Pasta
- Meat products
Functionality:
- Elastic structure
- Stabilization of doughs and masses
- Fibrous, meat-like texture
- Good water absorption
- Increases volume in baked goods
- Extension of shelf life in baked goods
- Adjustment of the protein content
- Consistency adjustment
Declaration recommendation:
- Spelt gluten or spelt protein