Gluten Boost is an excellent cost saving product when low protein flour needs additonal strenght and/or it can reduce up to 50% the Vital Gluten dosage in either flour mills or when added in the bakery.
Cost saving by replacing the use of Vital Gluten, expensive Hard Wheat replacement or to increase strength of low protein flour.
| usage | For all type of bread products and directly by wheat flour mills |
|---|---|
| dosage | 0.2% on the flour, or concentrated 25-40ppm for flour mills |
| storage | Cool, dry in original closed packaging |
| packaging-bag | 25kg |
| shelflife | 12 months when unopened |
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