Factory Wholesales High Quality Protein Vital Wheat Gluten Flour for Baking Industry

Product DescriptionWheat gluten is separated and extracted from high-quality wheat by three-phase separation technology. It contains 15 kinds of essential amino acids and has many characteristics such as strong water absorption, viscoelasticity, extensibility, film formability, adhesion thermocoagulability, liposuction emulsification and so on.    Certifications We have full sets of certifications, such as KOSHER, HALAL ,HACCP, BRC, ISO9001, ISO22000 & IP certified.  Packaging & ShippingThe outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight : 25kg /bag;Without pallet---22MT/20'GP, 26MT/40' HC;With pallet---18MT/20'GP, 26MT/40'GP; Specification Brand Name XINRUIGUAN Model Number VITAL WHEAT GLUTEN Appearance Light Yellow Protein(dry basis,Nx6.25,50 Min 82 Moisture(%) Max 8.0 Fat(%) Max 1.0 Ash(dry basis,%) Max 1.0 Water Absorption Rate(%) Min 160 Particle Size(80 mesh,%) Min 95 Total plate count Max 20000cfu/g E.coli Negative Salmonella Negative Application1.Bread.In the production of bread making flour, adding 2-3% wheat gluten powde (which can be increased ordecreased according to the actual situation) can obviously improve the water absorption and enhance thestirring resistance of dough, shorten its fermentation time, increase the volume of bread products, make thetexture of bread delicate and even, and greatly improve the color, appearance, elasticity and taste. It canalso retain the bread aroma and moisture, keep fresh and ageless, prolong the storage life and increase thenutritional ingredients of bread.2. Noodles, vermicelli and dumplings.In the production of instant noodles, vemicelli and dumplings, adding 1-2% wheat gluten powde canobviously improve the processing properties of products, such as pressure resistance (convenient fortransportation and storage), bending resistance and tensile resistance, and increase the tenacity of noodles(improve taste), which is not easy to be broken, has soak resistance and heat resistance.Tasted slippery,non-sticky, rich in nutrition.   /* January 22, 2024 19:08:37 */!function(){function s(e,r){var a,o={};try{e&&e.split(",").forEach(function(e,t){e&&(a=e.match(/(.*?):(.*)$/))&&1