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Vital Wheat Gluten

Vital Wheat Gluten Also known as gluten What is Vital Wheat Gluten? Vital wheat gluten, or simply VWG, is a highly functional protein that has been separated from wheat starch and other grain components. It is used almost exclusively in high-speed bakeries to improve dough strength and provide additional dough tolerance to [...]

Get Stronger Dough with Vital Wheat Gluten

You use protein to bulk up. So does your bread, in the form of gluten. This storage protein unique to wheat, rye and triticale is a reserve of amino acids.  Thanks to its elastic, viscous and extensible properties, gluten gives bread its springy texture and allows dough to stretch. It also provides texture, stabilization, flavor and dough strength. [...]

Whole Wheat Bread

Whole Wheat Bread What is Whole Wheat Bread? Whole wheat bread is made from 100% whole wheat flour. Whole wheat flour consists of the entire wheat berry ground to flour fineness. This flour contains approximately the same relative proportion of nutrients and components as the original wheat kernel.1 Compared to regular white [...]

Wheat Protein Isolate

Wheat Protein Isolate What is Wheat Protein Isolate? Wheat protein isolate, or WPI, refers to the wheat protein that has been separated (physically and/or chemically) from other flour components, such as starch, fat, fiber and simple sugars, found in the wheat kernel. Commercial powdered wheat protein isolates usually have a minimum protein [...]

Modified Wheat Starch: The Gluten-free Source of Fiber

Gluten is a complex term these days. Consumers are asking for it to be removed from baked goods, while bakers struggle to find replacements and substitutes for ingredients. Modified wheat starch is one ingredient that is used as an excellent dietary fiber source in many bakery products. And despite the name, it doesn’t have to [...]

Variety Breads

Variety Breads What are Variety Breads? Variety breads are yeast-leavened bakery products that are made from a cereal flour (e.g. wholegrain, clear or refined) or a combination of cereal flours. They are usually baked in a pan to obtain a loaf-type shape. Types of variety bread include: Whole wheat bread Wheat bread [...]

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