More protein. More stability. More possibilities for bakery

GLUSTAR 100 is a thermally denatured wheat protein, with a minimum protein content of 78-80%, developed to offer excellent functionality in doughs and baked systems. Unlike traditional vital wheat gluten, GLUSTAR 100 does not exhibit viscoelastic properties, allowing the protein increase to be managed in a more controlled and stable manner across multiple applications. 

✔ Increased protein content

Ideal for developing "high protein" products or enriching existing formulations.

✔ Excellent dispersibility

 It easily integrates into doughs and batters without negatively affecting the process.

✔ Stability and consistency

It contributes to texture and structural control in baked goods.

✔ Compatible with industrial processes

High technological tolerance for automated lines and large-scale production.

✔ Clean label profile

Its natural origin from wheat supports declarations that are better aligned with current market trends. 

More information

Recommended applications 

GLUSTAR 100 can be used in: 

• Industrial and artisanal breads.
• Tortillas.
• Muffins.
• Baked pastries.
• Snacks.
• Extruded cereals. 

An important advantage: Cost/Protein efficiency

Thanks to its high protein content, GLUSTAR 100 offers a very competitive cost-benefit ratio. This allows you to: 

• Increase protein efficiently. 
• Maintain process stability. 
• Optimize formulation costs. 

Technical functionality adapted to the bakery sector: 

GLUSTAR 100 stands out for its: 

• Good dispersion capacity.
• Consistency adjustment.
• Functionality as a binding agent. 
• Stable behavior during processing. 

Additionally, its mild flavor profile makes it easy to incorporate into both sweet and savory applications. 

*Also available in Organic (BIO) quality