Commercial vital wheat gluten is derived from the gluten protein of wheat flour, from which the starch and soluble components.| BAKERpedia
Sodium Stearoyl Lactylate (SSL) is an emulsifier used in bread making to strengthen the dough during processing and to keep the crumb soft during storage.| BAKERpedia
DATEM is an emulsifier used in bread making to strengthen the dough during processing. It helps improve texture and increase volume.| BAKERpedia