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Physical Extraction Wheat Gluten Powder For Bread and Baking Food

Certification
China Henan Wheat Import And Export Company Limited certification
China Henan Wheat Import And Export Company Limited certification
Well, the wheat gluten protein is excellent and the best price I found.

—— Keith D. Bolton

This is the best vital wheat gluten I have ever used the texture is light and fluffy the color is off white and it’s excellent for keto low-carb baking.

—— selena n. lee

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Physical Extraction Wheat Gluten Powder For Bread and Baking Food

Physical Extraction Wheat Gluten Powder For Bread and Baking Food
Physical Extraction Wheat Gluten Powder For Bread and Baking Food Physical Extraction Wheat Gluten Powder For Bread and Baking Food Physical Extraction Wheat Gluten Powder For Bread and Baking Food

Large Image :  Physical Extraction Wheat Gluten Powder For Bread and Baking Food

Product Details:
Place of Origin: CHINA
Brand Name: WHEAT
Certification: ISO,HACCP,HALAL, KOSHER
Model Number: Powder
Payment & Shipping Terms:
Minimum Order Quantity: 22 TON
Price: Negotiation
Packaging Details: Paper bags, 25kgs in each, 22 tons in per 20' container; Big Poly Bags, 100kgs in each, 20 tons in per 20' container.
Payment Terms: L/C, D/A, D/P, T/T, Western Union, MoneyGram
Supply Ability: 10000 TON PER YEAR
Detailed Product Description
Cas No.: 8002-80-0 Type: Food Nutrition Enhancers
Einecs No.: 232-317-7 Other Names: Vital Wheat Gluten,VWG,Gluten
Grade: Food Grade,Food Additives Appearance: Light Yellow Powder
Shelf Life: 24 Months Packaging: Bag,25 Kg / Bag Or Tons Bag
Application: Food Additive Certification: ISO,HACCP,KOSHER
High Light:

wheat bread protein

,

natural flavoring agents

Wheat gluten powder (Wheat protein powder) for food industry

 

Brief introduction:

 

This vital wheat gluten obtained by physical extraction from wheat. It is insoluble in water. It appears as a fine, slightly yellowish powder and has a typical wheat taste.

Vital Wheat Gluten is made from high quality wheat by three-phrase separation technology. It can be used in a wide variety of applications in food industry including bakery products; breads, batters, coatings and flavors; breakfast cereals; cheese analogues & pizza; meat, fish, poultry & surimi-based products; milling and flour fortification; nutritional snacks; personal care; and pharmaceutical tableting aid and more.

 

Vital wheat gluten can be used as protein ingredient in pet food manufacturing too.

 

Product Characteristics:

Form Powder
Color Slightly yellowish
Smell No smell
Flavour Natural wheat

 

Physical-chemical parameter

Moisture 9.0% Max.
Protein (Nx6.25) 82.2% Min.
Protein (Nx5.7) 75.0% Min.
Ash 1.0% Max.
Water absorption rate 150% Min.
Percentage on sieve of 200μm 2.0% Max.

 

Nutritional information (For every 100g)

Enery Value 370 kcal or 1548 KJ
Carbonhydrates 13.80 g
Protein 75.00 g
Total fat 1.20 g
Saturated fat 0.27 g
Trans fac None
Fibre 0.60 g
Soidum (Na) 29.00 mg

 

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.

 

Wheat Gluten is the water-insoluble natural protein separated from nature wheat flours. Gum gluten is wheat gluten in its freshly extracted wet form. Dry gluten is approximately 70–85% protein. It absorbs two to three times its weight in water. The differences in properties of wheat gluten in comparison to almost all other food proteins are largely due to the polarity level of the total amino acid structure. Most food proteins have polar group levels of 30–45% and have a net negative charge, while wheat gluten has a polar group level of approximately 10% with a net positive charge. This results in the repulsion of excess water and the close association of the wheat gluten molecules and resistance to dispersion. In baked goods, this results in the ability to form adhesive, cohesive masses, films, and three-dimensional net- works. Gluten formation is utilized in the baking industry to impart dough strength, gas retention, structure, water absorption, and retention with breads, cakes, doughnuts, and so on. It is also used as a formulation aid, binder, filler, and tableting aid. See gluten; vital wheat gluten.

 

Physical Extraction Wheat Gluten Powder For Bread and Baking Food 0Physical Extraction Wheat Gluten Powder For Bread and Baking Food 1

 

Our Services

1. Supply high quality products with a reasonable price in additives industry.

2. Arrange the orders and shipping with customers' requests in time, According to the different countries’ import policy provide complete customs clearance documents.

3. Accept flexible payment terms.
4. We can in charge of all if our products have quality problems.

5. Provide a price trend, ensure the clients can know about marketing information in time

Contact Details
Henan Wheat Import And Export Company Limited

Contact Person: Lee

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