Vital wheat gluten 3kg - a practical dough strength improver for frequent baking, increasing elasticity and structure in wholemeal and high-hydration dough.
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Vital wheat gluten 1kg helps reinforce dough structure where flour strength is lower or bran content is high.
In small percentages it supports elasticity and gas retention, encouraging better oven spring and loaf volume.
Best for: wholemeal breads, lower-protein flour, enriched dough and pizza
How much to use: 5g per 500g flour (about 1%) for a light boost, 10g per 500g flour (about 2%) for a medium boost, 15g per 500g flour (about 3%) for a strong boost
How to add: blend evenly into flour before hydration
Hydration: expect slightly higher water absorption
Increase gradually and standardise your dosage for consistency.
The 1kg pack suits regular home baking and small scale production.
