Gluten 1kg

1 Kilogram
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Gluten gives traditional baked goods structure when dough or batter is baked The gluten structure helps stretches to contain the gasses, this is leaving the baked goods A strong gluten will produce baked goods with a lot of chew and a sturdy structure Think gluten as a miraculous net that holds the structure in baked goods It helps dough rise by trapping air bubbles during fermentation and gives baked goods a unique texture


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