An Essential® baking innovation: Gluten reduction in an instant Essential® GR 1620 WW is a turn-key enzyme-based solution developed to strengthen the dough and reduce the level of added gluten in your formulation. Our Essential® portfolio is composed of clean label proprietary enzyme-based blends formulated carefully with specially selected enzymes, providing solutions with built-in tolerance to avoid overdosing. These solutions can be used to replace the functionalities of baking ingredients such as gluten, DATEM, SSL, and mono- and diglycerides. From baker's yeast to enzyme-based baking solutions, Lallemand Baking's fermentation-based products are infused with science and innovation. Lallemand Baking: Your partner and supplier of innovative baking solutions. USA +1 800 687 6483 or +1 901 547 1579 Canada +1 800 840 4047 or +1 514 522 2133 Mexico +1 800 710 4856 or +52 552 6205300 www.lallemandbaking.com baking@lallemand.comhttp://www.lallemandbaking.com