Maymill Gluten Plus

Maymill Gluten Plus – Boost Dough Strength & Elasticity

Maymill Gluten Plus is a high-performance functional additive specially formulated to enhance the gluten strength of wheat flour. Ideal for improving dough elasticity, water absorption, gas retention, and overall quality, it is the perfect solution for bakers, flour millers, and food manufacturers aiming for consistent, high-quality results.

Key Benefits of Maymill Gluten Plus

• Increases Gluten Network Strength – Enhances dough structure and stretchability

• Improves Gas Retention – Enables better rise and oven spring

• Boosts Water Absorption – Yields more dough with the same flour

• Improves Texture & Volume – Softer crumb and uniform grain

• Reduces Dough Stickiness – Better machine handling in automated processes

• Enhances Weak or Low-Protein Flour – Improves consistency in variable batches

 Ideal For Use In:

 Industrial production