Vital Wheat Gluten has been used for many years by the baking industry in the production of white pan bread and rolls. It is also used to increase the protein content of flour to the amount required for each of the many varieties of baked goods produced. Vital Wheat Gluten improves the volume, the crumb and cell structure of pan bread and the quality of the hinge on buns and rolls. In hearth breads an increase in volume, and an improvement in shape and crust is achieved.

Vital Wheat Gluten is so hydrophilic that upon dispersion in water it tends to form lumps which are very difficult to disperse completely. As a result, the full potential of its strengthening properties are not realized, because the gluten particles have not hydrated completely.

GLUTEN M is coated with a unique combination of dispersing, hydrating and gluten strengthening agents, which allows the gluten particles to wet out uniformly and completely without any lumping. Therefore the baker can realize the full strengthening effect of the gluten he is adding. As a result, when using GLUTEN M the baker can reduce the usage level 40% - 50% of Regular Wheat Gluten without decreasing water absorption and realizing a savings of approximately 30% in his gluten ingredient cost.

GLUTEN M is a dry free-flowing powder and can used at levels as low as .25% to as high as 2.0% of the weight of the flour, depending upon the need. When adding GLUTEN M to a formula where no wheat gluten is used, water absorption needs to be increased proportionately by adding approximately 2 lbs. of water for each pound of GLUTEN M. In liquid fermentation processing, GLUTEN M may be added directly to the brew.