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 3kg is suited to frequent baking and small commercial use.
It increases dough elasticity and structural strength, helping dough retain gas and maintain shape.
Best for: wholemeal dough, high-extraction flour, high-hydration bread 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: incorporate fully into dry flour before mixing
Hydration: add water gradually to match dough feel
Small percentage changes make a noticeable difference, so adjust carefully.
The 3kg pack is ideal for classes, workshops and frequent production.
