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
0.2% GSH
0.5% GSH
Reduce tearing and shrinkage when
molding or sheeting dough.
Regular
0.2% GSH
0.5% 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