GlutenTex – The Smart Choice for Modern Bread Making

Bread has been a vital part of the human diet since ancient times. Today, GlutenTex meets the evolving demands of modern bakers by delivering exceptional value in terms of cost-efficiency, performance, yield, and taste.

GlutenTex is an advanced emulsified bread fat, specially formulated for traditional yeast dough, sweet yeast breads, and steamed buns. It helps extend shelf life by preserving the soft, fresh texture of bread—thanks to its ability to maintain starch in a gelled state and reduce recrystallization.

Additionally, GlutenTex enhances leavening and tenderness by effectively distributing fat throughout the dough. It contributes to a whiter crumb through better oxidative stability and boosts the overall flavor, softness, and structure of the bread.

Backed by research from the Applied Research Laboratory, GlutenTex strengthens and improves gluten extensibility—ensuring bread stays fresher for longer compared to conventional dough fats and vegetable oils.

Key Benefits for Bakeries:

• Complete replacement for dough fats and shortenings
• Lower recipe costs with enhanced product performance
• Superior softness and flavor enhancement
• Extended freshness for bread and buns
• Compatible with a variety of regional taste profiles and baking applications

Benefits for Consumers:

• Enhanced product loyalty through better taste and freshness
• Longer shelf-life ensures lasting quality
• Consistent baking results for peace of mind
• Preferred texture and flavor to meet modern consumer expectations
• Improved nutritional profile with reduced fat content