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Henan Wheat Import And Export Company Limited
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Home > products > Wheat Protein Powder > Light Yellow Wheat Protein Powder For Pizza / Pasta Food Additive

Light Yellow Wheat Protein Powder For Pizza / Pasta Food Additive

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

Get Best Price
Highlight:

natural food additives

,

high gluten flour

Other Names:
Vital Wheat Gluten,VWG,Gluten
Type:
Nutrition Enhancers
Einecs No.:
232-317-7
Cas No.:
8002-80-0
Application:
Food Ingredient For Bread,Food;Health Care; Flavoring,Food And Pharma Grade
Appearance:
Light Yellow Powder
Shelf Life:
24 Months
Grade:
Food Grade
Packaging:
Bag,25 Kg / Bag Or Tons Bag
Certification:
ISO,HACCP,KOSHER
Other Names:
Vital Wheat Gluten,VWG,Gluten
Type:
Nutrition Enhancers
Einecs No.:
232-317-7
Cas No.:
8002-80-0
Application:
Food Ingredient For Bread,Food;Health Care; Flavoring,Food And Pharma Grade
Appearance:
Light Yellow Powder
Shelf Life:
24 Months
Grade:
Food Grade
Packaging:
Bag,25 Kg / Bag Or Tons Bag
Certification:
ISO,HACCP,KOSHER
Light Yellow Wheat Protein Powder For Pizza / Pasta Food Additive

Natural wheat protein powder for pasta and bread production additive
 
Wheat Protein powder is vital wheat gluten for the food industry, obtained by physical extraction from wheat. It is insoluble in water. This protein appears as a fine, slightly yellowish powder and has a typical wheat taste.
 
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 powder can be used in the following bakery products: bread, croissants, Danish pastries, pie, plum pudding, butter cake, sponge cake, cream cake, pound cake.
 

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

 

Product Characteristics:

FormPowder
ColorSlightly yellowish
SmellNo smell
FlavourNatural wheat

 

Physical-chemical parameter

Moisture9.0% Max.
Protein (Nx6.25)82.2% Min.
Protein (Nx5.7)75.0% Min.
Ash1.0% Max.
Water absorption rate150% Min.
Percentage on sieve of 200μm2.0% Max.

 

Nutritional information (For every 100g)

Enery Value370 kcal or 1548 KJ
Carbonhydrates13.80 g
Protein75.00 g
Total fat1.20 g
Saturated fat0.27 g
Trans facNone
Fibre0.60 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.
 

FAQ

1. What's your payment terms?
T/T, L/C, D/A, D/P, Western Union, Money Gram and other.
 
2. What's your delivery time?
According to the quantity of order. Usually we will arrange the shipment in 5-8 days.
 
3. How about the packing?
Usually we provide the packing as 25 kg / bag or 1000 kg / bag. Of course, if customer have special requirements on them, we will make accordingly.
 
4. How about the validity of the products?
Generally 24 months.

 

Light Yellow Wheat Protein Powder For Pizza / Pasta Food Additive 0

 

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