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Cost Effective and Easy Replacement for
Vital Wheat Gluten
Easy to Use
Simple 1:1 Conversion for Most Applications
Protect your bakery from volatile commodity prices and ingredient shortages
Utilizes latest in enzyme technology
Requires Minimal Process Adjustments
Let’s face it – the price of vital wheat gluten is getting out of hand. With growing demand and strains on international logistics, we are in the midst of a full on vital wheat gluten crisis.
We listened to what our bakery partners needed. Now more than ever, during a gluten crisis, they needed an easy-to-use product, that could be used interchangeably with vital wheat gluten. With a simple ingredient statement consisting of wheat flour and enzymes, for many of our bakery partners, our BP Gluten Replacer doesn’t require any ingredient statement changes.
You’ll find it is well suited for all types of yeast-raised doughs, and performs exceptionally well in Kaiser rolls, bagels, pan breads, and whole wheat and high fiber breads.