This product was taken for Dyukan baking. Everyone knows that Dukan banned carbohydrates, and so all the slimming, bored for bread, dodge and try to bake their own bread from bran. The most delicious and similar to the present, you get bread, if you add gluten. To the rules of the diet, this substance corresponds unconditionally, since it is a wheat protein. In addition, the gluten bread can be used to make dietary syrniki - add it instead of flour, it is gluten responsible for the stickiness of the dough. In addition to DU-baking, gluten is used in the production of ordinary bread. Use the substance as an additive, which significantly improves the quality of weak baking flour. What is the product: white powder of fine grinding without pronounced taste and smell. Consumption for bakery: 1.8-3.5% of the weight of flour in the recipe for white flour dough; 2.7-5.3% for the test with wheat flour; 5.3-10.6% for steep dough made from wheat flour and dough with non-wheat flour (oatmeal, rye and so on).