GemPro Max: Bakery’s new emulsification and dough conditioning solution

Wheat Protein as a preferred, clean label option:

Wheat protein is an excellent alternative to traditional emulsifiers. Wheat protein strengthens the dough, improves gas retention, and contributes to a higher volume loaf. It also enhances the texture and moisture retention of the bread, leading to better freshness and a softer crumb. GemPro Max wheat protein is a natural emulsifier, promoting the stability of the dough and improving the uniformity of the crumb.