Repco debuts the new technology eLentil to strengthen wheat flour doughs. Enzymatically modifying lentil protein creates adhesive properties that bind and strengthen gluten, native in flour. As a clean-label replacement for costly emulsifiers, dough conditioners and vital wheat gluten, eLentil is the perfect solution for pan bread, rolls, buns, bagels and artisan whole grain loaves.
To learn more, click here.
