Vital wheat gluten

Wheat gluten is extracted from flour by washing out the starch. Wheat gluten is a plant protein composed of two components gliadin and glutenin. Protein content is at least 77%. Gluten is insoluble in whater has ability to apsorb water and viscoelastic properties.

Organoleptic properties:
Light-tan colored powder, neutrall small and taste.

Bakery, paste, noodles, breakfast cereals, cereal bars, meat and meat analogues, animal and pet food, fish food, etc.

Packaging and labeling:
Paper bags 25 kg, Big bags 1000 kg, bulk