The Benefits of Drei Hasen Vital Wheat Gluten by the Producer Loryma.

Drei Hasen Vital Wheat Gluten, by the food ingredients producer Loryma is dried in the course of a particularly gentle process, allowing it to retain its full vitality. With the addition of water, the wheat gluten regains its original viscoelastic texture. Good malleableness and elasticity are essential characteristics that influence dough properties, product structure and, e.g. the volume of baked goods. Drei Hasen Vital Wheat Gluten by the producer Loryma, is often used as a flour additive to regulate the gluten value of weak flours. This way, it contributes to improving the baking properties of flours used for bread and biscuits.

The properties and applications of Drei Hasen Vital Wheat Gluten:

Improve the form and stability of baked goods with wheat gluten by the producer Loryma

In bread, and in biscuits in particular, Drei Hasen Vital Wheat Gluten contributes to a higher specific volume and improved crumb structure, thanks to its kneading tolerance and gas retention capacity. Especially in the case of low-sticky flours, the process of freezing or cooling dough, which is common today, can cause disadvantageous quality changes. The additive of wheat adhesive in the form of Vital Wheat Gluten compensates for the disadvantages of fermentation interruption, thereby contributing to maintaining the required quality. When wholemeal varieties, cereal bran or dietary fibre is added, the gas retention capacity is reduced; thereby the dough’s instability increases, and its workability decreases. The use of Vital Wheat Gluten can also compensate for these disadvantages and has also proved its worth in the production of small pastry specialities such as wholemeal and rye rolls.


  • Increase of the protein value
  • Optimisation of pastry properties such as pore formation, crumb formation and volume
  • Protein enrichment of flours
  • Rapid dough formation with variable dough elasticity.
  • High dough yield.
  • Influences the cooking tolerance of dough products
  • Preparation of emulsions


  • Pure vegetable protein source
  • Good agglomeration and water binding properties
  • When hydrated, the wheat gluten regains its original viscoelastic texture.
  • Film-forming properties
  • Gas retention