Baking Industry

Natural Dough Relaxer

Enhanced Wheat Protein for the Baking Industry: EWP S

EWP S very cost effective protein tool for use in baking applications.

All Bread Categories

  1. Eliminate the use of L-Cysteine. Approximately 0.2 to 0.5% will act as a reducing agent so that you can remove L-Cysteine from the label.
  2. Add extensibility and elasticity to bread doughs, effectively reducing the dough development time. Usage at about 0.5 %

High Protein, Low GI Breads

2 to 3% usage added with 15 to 20% gluten, resistant starch and flour to make up a 100% flour replacement will effectively help produce high protein breads that have good eating qualities such even crumb and improved crumb softness. It will also help reduce staling. The EWP S 100% flour replacement formulation can be processed in conventional baking equipment.

Pizza Bases, Flat Breads and Pastry

  1. Used at up to 0.5% in doughs to reduce development time and improve elasticity, sheeting qualities and reduced breakage and cracking.
  2. Used at up to 0.5% in pastry flour to give better sheeting qualities for the pastry dough and also less chance of breakage and cracking in finished pastry.

Enhanced Wheat Protein for the Baking Industry: EWP S

Sample Recipes

The following recipes are samples and variations to get to a desired quality and type of bread.

Typical High Protein Bread Recipes - No Time Dough Process

    White Hi Protein Very Hi Low GI
Bread Protein Bread Protein Bread Bread
Bakers Flour Flour Equiv. 100% 47-48% 70% 35%
Gluten Flour Equiv. 0 20% 27% 27%
EWP S Flour Equiv. 0 2 - 3% 3% 3%
Resistant Starch Flour Equiv. 0 30% 0 35%
Gluten   2% 2% 2% 2%
Salt   2% 2% 2% 2%
Oil   1% 2% 3% 3%
Bread Improver   1% 1% 1% 1%
Yeast (Bakers)   3% 3 – 4% 4% 4%
Water   60% 65 - 70% up to 67% up to 70%


  • Extra water may be required, up to 70%
  • Extra yeast may be required

Dough Development

  • Dough will develop rapidly reducing development time by approx. 25%
  • Dough will be very elastic and somewhat sticky but on 10 minutes rest after development the dough will recover and will be ready for normal processing


  • Colour will be darker than normal white bread due to high protein
  • Flavour will be slightly stronger but pleasant due to maillard reaction with high protein content
  • Bread will have a soft crumb with good elasticity
  • Shelf life will be enhanced, high protein retains moisture and less starch means less starch retrogradation.

Notes: Mixing with a spiral mixer