To compensate for low-gluten flour, bakers can use TopBake Gluten Enhancer from DeutscheBack GmbH. This product series consists of complexes of enzymes, vegetable fibers, hydrocolloids and ascorbic acid. Not only can they boost the quality of breads made with low-protein wheat flour, but they also bolster the performance of doughs made with gluten-free flours such as soy, corn, beans, ancient grains or cassava. The enhancers assist with water absorption and dough stability.
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