How does wheat protein one-up the egg? It’s all about protein synergy. Baked goods already benefit from the functionality of wheat’s gluten proteins; GemPro Nova’s novel design merely enhances that natural functionality to rope in the egg’s performance benefits, as well. The proof is in the product GemPro Nova incorporates smoothly into existing formulations, and it doesn’t just match eggs’ performance vis-à-vis volume, crumb and tenderness–it improves that performance at reduced cost and increased convenience. There’s a protein for every purpose.
