Gluvital® Applications and Benefits
Applications and Benefits
Bread
Gluvital® improves dough texture and elasticity, contributes to crumb structure and bread volume, and even extends shelf life.
Benefits
- Increases water absorption & mixing tolerance
- Enhances dough machinability, oven spring and break
- Increases bread volume, aids a fine crumb structure
Breakfast Cereals & Cereal Bars
Gluvital® enhances the nutritional profile of breakfast cereals and cereal bars, while also contributing to texture.
Benefits
- Protein enrichment
- Contributes to binding (in cereal bars)
- Improves chewiness (in cereal bars)
- Excellent extrudability
Other Bakery & Flours
In sweet baked goods, Gluvital® helps stabilize dough and increase volume. In flours, it’s used to boost protein levels.
Benefits
- Stabilizes doughs
- Increases dough volume
- Enhances protein levels
- Strengthens proteins (in flour)
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.