Fava or faba beans can be used in gluten-free baking, and as a source of protein.

Are you afraid of touching L-Cysteine because you’ve heard it’s from duck feathers? Well, that’s one source, traditionally. But now, you have an alternative—a vegan source! More on that later. But first, here’s what it offers to the dough.

Reducing agents are key for high speed bread production. They help weaken the dough and reduce mixing time, among other things. And one of the most common reducing agents? L-Cysteine.

What kinds of benefits does L-Cysteine provide? 

  • Gluten softening and dough relaxing
  • Dough conditioning
  • Reduced mixing and fermentation times
  • Better dough consistency and easier handling
  • Improved pan flow

In dough, it helps break down gluten proteins. This is something especially needed with high-protein flours. It keeps the final product from having a dense crumb and low volume.

OK, how is it vegan?

Now, there is a more sustainable fermentation process that uses plant-based raw materials, like corn. This produces a clean tasting product that supports your high speed process. So, you don’t have to duck the questions on using L-Cysteine in your formula.

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