Wheat Gluten is a key component in the manufacture of bread and other dough products, particularly in the industrial production of so called ‘Viennese pastry’

It is used to boost protein levels in order to maintain a workable dough structure, which will withstand the mechanical kneading and proving process, so vital in mass bread production, even when used in relatively ‘fragile’ dough mixes..

Med-Chem is in a  unique position, being able to offer, from the same supplier, Gluten from two distinct geographical regions, Europe and China. Although produced by a similar process the two Glutens have different properties which allows you to chose which best suits your application or process.