Optimum Gluten

Gluten is the natural protein present in wheat. It is responsible for the texture of bread as we know it. It is the reason behind the elasticity in the dough. But too much gluten can result in a chewy baked product, and with too little gluten, the baked product won’t rise enough. We use a state-of-the-art mill from Ocrim.

No Bleaching Agent Used

Non Additives Used