Bakery Additive Vital Wheat Gluten Versatile Binding Agent For Recipes And Baked Goods

Bakery Additive Vital Wheat Gluten Versatile Binding Agent for Recipes and Baked Goods

Introduction of Vital Wheat Gluten

Vital wheat gluten is a versatile and valuable ingredient for both home cooks and professional bakers, offering functional and nutritional benefits in a variety of recipes.

It is composed of approximately 75-80% protein, with the remainder being moisture, carbohydrates, and a small amount of fat.

Dietary Considerations: While it is a valuable ingredient for many, it is not suitable for individuals with celiac disease or gluten intolerance, as it contains high levels of gluten.

Main Uses of Vital Wheat Gluten

Improves dough handling and structure.

Provides a chewy, elastic texture in baked goods.

Acts as a binding agent in recipes.

Product Characteristics:

Physical-chemical parameter

Nutritional information (For every 100g)

GMO:

This product do not contain any ingredient of GMO origin as mentioned in the EC Regulation No 1829/2003 on genetically modified food and feed.

Shelf life:

Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions

Storage condition:

Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.

Packaging :

1. Multilayer paper bags with poly-inner liner. Net weight: 25kgs

2. Big polywoven bags. Net weight: 1000 kgs

3. Other packing according to buyer's idea.

Labeling and marks

Language, Pattern and content details according to buyer's option.

Application in feed industry:

wheat protein powder can quickly absorb twice the weight of water at 30-80 ° C, and the protein egg content of dry wheat protein powder decreases with the increase of water absorption, which can prevent water separation and improve water retention. When 3-4% wheat protein powder is fully mixed with feed, it is easy to shape into granules due to its strong adhesion ability. After being put into water to absorb water, the beverage is enveloped in the structure of wet gluten network and suspended in water. The nutrition will not be lost and the utilization rate of fish can be greatly improved.

Henan Wheat Import And Export Company Limited, established in 2005, located in Zhengzhou City--Capital of Henan Province, the center of China mainland.