The advantages of Drei Hasen Vital Wheat Gluten

Loryma’s Drei Hasen Vital Wheat Gluten 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 structure. Good ductility and elasticity are essential characteristics that influence dough properties and product structure and, e.g., the volume of baked goods. Drei Hasen Vital Wheat Gluten 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.

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

The properties and applications of Drei Hasen Vital Wheat Gluten:

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 commonplace today, can cause disadvantageous quality changes. The addition of wheat gluten compensates for the disadvantages of fermentation interruption, thereby contributing to maintaining the required quality. When wholemeal, 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 wheat gluten can also compensate for these disadvantages, too. What is more, wheat gluten has also proven itself in the production of pastry specialities such as wholemeal and rye rolls.


  • Pure vegetable protein source
  • Good agglomeration and water binding properties
  • With the addition of water, the fully elastic vital adhesive
    regresses again
  • Film formation
  • Gas retention


  • 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