CRUSTOSUB GLUTEN is a highly standardized enzymatic solution for the partial replacement of gluten in bakery recipes.Natural solution.Cost reduction.Strengthening of gluten network.Improved dough handling properties.Improved product volume.Good fermentation tolerance.Healthy & convenient.
Recipe containing gluten less than 0.5% of flour can be replaced 100% with 0.1 – 0.15% of Crustosub Gluten (flour weight basis).
Recipe containing gluten more than 0.5% of flour, 70% of total gluten can be replaced with
(0.2 – 0.25%) of Crustosub Gluten (flour weight basis). Keep remaining 30% gluten in the recipe.
1kg, 5kg Bag / Product Code: LB20029