Vital wheat gluten 500g - concentrated wheat protein for strengthening dough structure and improving elasticity. Especially useful in wholemeal, softer flour and high-hydration baking.
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Vital Wheat Gluten is dried wheat protein. Used in small amounts it increases dough strength and elasticity, helping loaves rise higher and hold their shape - especially when you are baking with wholemeal, lower-protein flours or very wet doughs.
Pack size: 500g
Best for: wholemeal breads, weaker flours, high-hydration loaves, enriched doughs and pizza
How to use: mix into the flour before adding water
Typical dosing:
Light boost: 5g per 500g flour (about 1%)
Medium boost: 10g per 500g flour (about 2%)
Strong boost: 15g per 500g flour (about 3%)
Dough may absorb a little more water - add a splash to reach your usual feel. Start small as too much gluten can make bread tight or rubbery.
