Product Description
The wheat gluten theoretically is an elastic, swelling material capable of producing beautiful, high bread from wheat flour. The more extreme and continental the climate, the higher the quality of the wheat gluten, provided that the soil has good water management and humus content. The switch to mass production has shifted the properties of wheat towards less tough, but floury and high-yielding. Therefore, to make homemade bread (for example in a bread maker) using commercially available flours, adding a tablespoon of wheat gluten for a bread weighing about 500-700 grams is necessary.
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