Vital wheat gluten 25kg - bakery-scale wheat protein for consistent dough strength, improved gas retention and reliable oven spring.
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Vital wheat gluten 25kg is designed for consistent use in higher-volume baking.
It supports structure and gas retention in dough where flour strength is lower or bran content is high.
Best for: bakery production, wholemeal dough, high-hydration mixes and long fermentation
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: mix evenly into flour before water addition
Hydration: adjust water incrementally for consistent dough feel
Percentage control is important at scale, so standardise your recipe adjustments carefully.
