Product name: Vital Wheat Gluten
Gluten (from Latin gluten – “glue”) is a combination of the natural plant proteins found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keeps the shape of the final bakery products – bread, pasta, pizza, cakes and different pastries. There are different varieties of wheat and each with its own gluten content. Therefore Gluten is added to low-gluten flour to make better its quality. Also Gluten is used in cosmetics.
Gluten is extracted from flour by wet extraction with water until all the starch granules have been removed, leaving the gluten as an elastic sticky mass.
Organoleptic, physical and chemical parameters:
| Appearance | Light yellow powder |
| Odour | Grain fragrance |
| Moisture | ≤ 8% |
| Ash (dry base) | ≤ 1% |
| Protein (dry base) (N*5.7) | ≥ 75% |
| Hydroscopicity | ≥ 170% |
| Granularity (pass 200μm) | CB30 ≥ 99.5% |
| Fat (dry base) | ≤ 1% |
Packing: the paper bag with PP inlay – 25 kg net
The Country of Origin: China