Gluten ++ [specially designed improver]

Gluten is a natural protein found in wheat and related grains such as barley and rye. It plays a key role in baking by providing elasticity and structure to dough, helping it rise and maintain its shape. Gluten contributes to the texture, chewiness, and overall quality of breads, pastries, pasta, and other baked goods.

Features and Benefits
• Provides elasticity and strength to dough
• Enhances texture and chewiness in baked goods
• Supports consistent rise and volume in bread and pastries
• Essential for traditional baking and pasta production
• Can be used in various culinary and industrial applications