Vital Wheat Gluten

Wheat activated gluten is the most important plant protein after soy, which is composed of a complex of gluten and gliadin proteins. In the production process, gluten is separated from starch and other flour components by washing with water and using centrifugal forces. Gluten has a high power in absorbing water up to about twice its weight, which is one of the unique properties of this protein. The texturing and elasticity of this substance distinguishes the wheat plant from other grains and its presence in flour causes a pleasant texture and taste in bread. These properties cause the widespread use of wheat gluten in the manufacture of flour products, products Meat and production of food supplements for livestock, poultry and aquatic animals.

Indications

Flour products, bread, pasta, cakes and cookies, meat products, aquatic food, pet food and …

Packed in laminated polypropylene bag

Weight 25 kg

Specifications