TopBake Gluten Enhancer 16

Identification & Functionality

Food Ingredients Functions

Dough Strengthener,

Enzyme,

Gluten Replacer

Ingredients

Ascorbic Acid, Enzyme, Vegetable Fiber, Hydrocolloids

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Dough Conditioners & Flour Additives,

Enzymes & Starter Cultures

Food Ingredients — Whole Foods, Extracts & Premixes

Alternates & Replacements

Active ingredients

Enzymes, vegetable fibers, hydrocolloids, ascorbic acid

Features & Benefits

Food Ingredients Features

Dough Improver,

Improved Water Binding,

Stabilizing

Benefits of a Topbake Gluten Enhancer

Baking

• Increases the water absorption capacity
• Optimizes dough stability
• Enhances the crumb structure
• Compensates for the use of composite flours

Economy

• Maintains good baking properties when soft wheat is used.
• Makes it possible to replace vital wheat gluten at 1/10 of the usage level.
• Lower cost through the use of cheaper raw materials.
• Product series based on different raw materials, permitting a response to price fluctuations.

Objective

Basic version with a balanced raw material base for volume and dough stability

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Convenience Foods

Food & Nutrition Applications

Dough,

Dough Premixes

Processing

The use of TopBake Gluten Enhancers does not require either a change in dough processing or adjustment of the baking process.

Examples of Usage Levels

• Gluten replacement: 0.1% TopBake Gluten Enhancer replaces 1% vital wheat gluten.
• Mixtures of hard and soft wheat: 0.05-0.1% TopBake Gluten Enhancer to each 10% soft wheat.

Regulatory & Compliance

Certifications & Compliance

FSSC 22000