Enzyme-Enriched Wheat Gluten Megastabil – Professional Stability for Reliable Proofing

Does your dough collapse, the crumb fall apart, or the volume not suffice? With this enzyme-enriched wheat gluten, you can reliably stabilize your breads and small baked goods – the natural enzymes actively work during fermentation and deliver predictable results.

✓ High protein content (77.6 g per 100 g) – strengthens the gluten structure of your dough

✓ Natural baking enzymes – actively support fermentation and crumb development

✓ Fermentation stability – your dough remains dimensionally stable, even with longer fermentation times

✓ More volume – ensures greater proofing and better oven spring

✓ Longer freshness – baked goods don't dry out as quickly

Tip: For bread and rolls: Mix 1–2% of the flour quantity (i.e., 10–20 g for 1 kg of flour) into the flour. The enzymes work particularly well with longer fermentation times (8–24 h) or sourdough processes. Start with 1% and increase – more is not always better.

Ingredients:
Wheat gluten, vegetable fat, wheat milling product, pregelatinized wheat flour, flour treatment agent: ascorbic acid, baking enzymes

Nutritional information (per 100 g):
Energy (KJ): 1,681
Fat: 4.4 g
of which saturated fatty acids: 1.4 g
Carbohydrates: 11.4 g
of which sugar: 0.2 g
Dietary fiber: 0.6 g
Protein: 77.6 g
Salt: 0.2 g

Allergens: Cereals containing gluten