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Muhlenchemie Glutin

Muhlenchemie Glutin has ascorbic acid as the active component. Ascorbic acid in the dough brings about an oxidative strengthening of the gluten and improves the gas retention capacity and baked volume of the dough. The functionality of ascorbic acid depends to a large extent on the size of the particles.

Ingredient Name: Ascorbic Acid

Functions: Dough Conditioner

End Uses: Dough Premixes

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