New Fashion Design for Wheat Gluten Vs Wheat Flour - VWG Food Grade Vital Wheat Gluten As Water Retaining Agent In Meat Products For Ham Sausage – Wheat

VWG Food Grade Vital Wheat Gluten As Water Retaining Agent In Meat Products For Ham Sausage

Introduction of Vital Wheat Gluten

Vital wheat gluten(VWG), also known as active gluten and wheat gluten protein, is a natural protein extracted from wheat (flour). It is light yellow, and the protein content is as high as 82.2%. It is a plant protein resource with rich nutrition. It is a good dough improver with viscosity, elasticity, extensibility, film-forming and fat absorption. It is widely used in the production of bread, noodles and instant noodles. It can also be used as water retaining agent in meat products. It is also the basic raw material of high-grade aquatic feed. In the production of various health food for infants and young children, 1-2% gluten is added as protein additive.

Main Uses of Vital Wheat Gluten

Bake bread with a lighter crumb and greater volume by adding vital wheat gluten! Especially helpful for bread made with whole grain flours, it’s also the essential ingredient for seitan, a vegan meat substitute.

 Every once in a while in our baking, we come across a recipe that calls for a tablespoon or two of vital wheat gluten(VWG). Since it’s almost always listed as “optional” and since the ingredient was hard to find.

 Vital Wheat Gluten(VWG) to any bread recipe, but it’s especially effective when baking with low-protein flours like whole wheat and rye (which have trouble developing enough gluten) or in recipes with a lot of extra ingredients added in like nuts, dried fruit, or seeds. We add a few tablespoons of vital wheat gluten(VWG) when a recipe recommends using high-protein bread flour but all we have is regular all-purpose flour, as with bagels and some artisan breads.

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.

FAQ