BP Gluten Replacer

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’ve felt first-hand the effects of the vital wheat gluten shortage.  Like bakeries, ingredient manufacturers routinely use vital wheat gluten as a common ingredient in mixes, bases, and dough improvers.  However, with sky-rocketing prices and limited availability, we had to adapt.  Utilizing the latest in enzymatic technology we first developed our gluten replacer to either replace or reduce our dependance on vital wheat gluten in select BreadPartners products.  The results were impressive.  At a fraction of the cost and with minimal process or hydration adjustments, we were able to completely replace up to 2% of vital wheat gluten on flour weight, and replace up to 50% of vital wheat gluten in applications over 2% on flour weight.

After our own success, we were eager to share this technology with our customers, and quickly formulated an easy to use 1:1 replacement for commercial bakers.  Other vital wheat gluten replacers have been on the market.  These other replacers either included miscellaneous ingredients like gums or starches that would likely necessitate an ingredient statement change; or were developed at concentrated usage rates, making reformulating existing recipes time-consuming.

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.

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.