Food Ingredinet High Quality Vital Wheat Gluten (Protein Min 82%)

Basic Info

Model NO.	vital wheat gluten
CAS No.	8002-80-0
EINECS	232-317-7
Packaging Material	Plastic
Storage Method	Normal
Shelf Life	>12 Months
Nutrient Composition	Protein
Resource	Natural
The content of active substances	61%~90%
Transport Package	The Outer Is Paper-Polymer Bag, The Inner Is Food
Specification	25kg/bag, 1000kg/bag
Trademark	xinruiguan
Origin	China
HS Code	1109000000
Production Capacity	3500 Mt/Months

Product Description

Wheat gluten is separated and extracted from high-quality wheat by three-phase separation technology. It contains 15 kinds of essential amino acids and has many characteristics such as strong water absorption, viscoelasticity, extensibility, film formability, adhesion thermocoagulability, liposuction emulsification and so on.
CertificationsWe have full sets of certifications, such as KOSHER, HALAL ,HACCP, BRC, ISO9001, ISO22000 & IP certified.Packaging & Shipping

The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight : 25kg /bag;Without pallet---22MT/20'GP, 26MT/40' HC;With pallet---18MT/20'GP, 26MT/40'GP;

Specification

Brand Name	XINRUIGUAN
Model Number	VITAL WHEAT GLUTEN
Appearance	Light Yellow
Protein(dry basis,Nx6.25,50	Min 82
Moisture(%)	Max 8.0
Fat(%)	Max 1.0
Ash(dry basis,%)	Max 1.0
Water Absorption Rate(%)	Min 160
Particle Size(80 mesh,%)	Min 95
Total plate count	Max 20000cfu/g
E.coli	Negative
Salmonella	Negative

Application

1.Bread.
In the production of bread making flour, adding 2-3% wheat gluten powde (which can be increased or
decreased according to the actual situation) can obviously improve the water absorption and enhance the
stirring resistance of dough, shorten its fermentation time, increase the volume of bread products, make the
texture of bread delicate and even, and greatly improve the color, appearance, elasticity and taste. It can
also retain the bread aroma and moisture, keep fresh and ageless, prolong the storage life and increase the
nutritional ingredients of bread.

2. Noodles, vermicelli and dumplings.
In the production of instant noodles, vemicelli and dumplings, adding 1-2% wheat gluten powde can
obviously improve the processing properties of products, such as pressure resistance (convenient for
transportation and storage), bending resistance and tensile resistance, and increase the tenacity of noodles
(improve taste), which is not easy to be broken, has soak resistance and heat resistance.Tasted slippery,
non-sticky, rich in nutrition.