Wheat gluten is the protein found in wheat and provides a stronger gluten structure in your dough.
Add 1 to 10% of the flour weight for an airier loaf with a better structure. Especially useful for whole wheat or multigrain recipes, where the flour naturally contains less gluten.

A small addition with a big effect. More volume, an airier crumb, and a better rise for your dough.

About Molen de Hoop:

Molen de Hoop is a historic windmill in the Netherlands dating back to 1850, built by H.B. Meyer and later acquired by the Pijnappel family. Since September 2014, the mill has been managed by Frits and Maaike Botter. Frits handles the administration and operates the mill, while Maaike runs the mill shop. Together, they ensure that the mill stays in top condition.

This product is produced in a facility that also processes gluten-containing grains, nuts, sesame seeds, and milk. For allergens, see ingredients in bold.