vital wheat gluten

Specifications

1,Protein: 75percent min
2,Moisture: 8.5percent max
3,Fat: 1percent max
4,Ash: 1percent max
5.water absorption 150min

1	Product Type	Nutrient Additives
2	Appearance	Granule/Dried Powder
3	Smell	Normal Taste, Grain Sweet Smell
4	Color	Light Yellow Powder
5	Protein	Min. 75 %( N. X5.7 on day basis)
6	Fitness	80 mesh through 95%
7	Moisture	Max. 9 %( normal 6.5%)
8	Fat	Max. 1 %
9	Ash	Max. 1 %( on dry basis)
10	Water absorption rate	Min. 150 %( on day basis)
11	Grade	Food grade/ Baking
12	Packaging	Kraft Paper Bag
13	Weight (kg)	In 25kg/kraft bags or according to customer's requirements.
14	Certification	HACCP, ISO
15	Brand Name	RUIGUAN
16	Shelf Life	24 months
17	Place of Origin	Shandong, China (Mainland)
18	Shipment:	20~22 MT per 20' FCL without pallet/ About 18 MT per 20' FCL with pallet

Feature: United’s wheat gluten (active wheat gluten flour) is a kind of natural plant protein extracted from wheat flour and is also a kind of nutritious plant protein resource consisting of multi-amino acids. It has strong hygroscopicity, viscoelastic extension, film formability, adhesion heat coagulability and liposuction emulsifiability, takes on mild and mellow flavor, somewhat has a variety of unique physical properties of grain, meeting multi-functional requirements of food and providing a basic raw materials featuring multi-functions, attracting appearance, nutrient and economic value for developing new food field. Application:

1. Bread: Add 1% to 3% of wheat gluten (depending on gluten content of flour) to increase dough strength, viscoelasticity, extensibility and stability, keep gases generated in proofing period, control expansion and keep uniform volume. Gluten is renowned for maintaining form, improving bread quality, prolonging aging time and providing nourishment and is totally distinctive from other chemical gluten agents!

 

2. Instant noodles, longevity noodles, noodles: Add 1% to 2% of wheat gluten to increase the toughness of noodles. The processing noodles are renowned for being uneasy for breakage, boiling and soaking for a long time, pliable and delicious.

 

3. Meat products such as ham sausage, sandwich and luncheon meat: Wheat Gluten is the best caking agent and filling agent for meat products and especially can replace lean meat in part when it is added to fish, sausage and meat cans to increase elasticity and density, decrease animal fat and cholesterol content, increase output and prolong shelf life.

 

4. Raw material for assorted vegetables, delicious gluten, bean curd drumsticks and bean curd sausage: Wheat gluten can change food structure and flavor and provide nourishment. As a kind of low fat and non-alcohol product, it is a kind of popular nutrient food among families in the world.
5. Basic raw material for the high-grade fine fodders for prawn, eel, crab and valuable fries. Wheat gluten can increase nutritious value of fodders by virtue of multi-ammonia-acid high protein, increase fodder utilization in the water by virtue of viscoelasticity and reduce pollution of water resources.