Angel GSH05/05-S

Switch to an efficient way to make your

high-quality dough!

Glutathione(GSH)

is a tripeptide composed by glutamic acid,

cysteine and glycine.

What is GSH

used in baking production?

The sulfhydryl group on cysteine can be used as a reducing agent to

open the disulfide bonds at the gluten network junctions, making

gluten proteins slide more easily.

Through the action of GSH, the dough is easy to relax and stretch,

the processing is more efficient, and the volume of the finished

product is more uniform.

Angel takes benefit of this feature

to create a product that

can be used in several baking areas

Improve the machinability of the dough

and the crumb structure, and enhance

the final appearance of the end product.

Regular

0.1% GSH

0.3% GSH

Reduce tearing and shrinkage when

molding or sheeting dough.

Regular

0.1% GSH

0.3% GSH

For manufacturers,

what Angel GSH05/GSH05-S could offer?

A universal product

suitable for a wide range of baking goods and recipes

Hamburger

Pizza

Croissant

Baguette

Pita

With high glutathione (GSH) but no off-flavors

0.5%-0.8%

Regular instant dry yeast

1.5%-2.0%

Competitor 1

2.0%-3.0%

Competitor 2

2.0%-2.5%

Angel GSH05

5.0%-6.0%

Angel GSH05-S

Increase productivity & energy savings

20% of dough mixing time saved

Naturally sourced and comply

with EU industry standards

Clean Label

Non-GMO