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25 Kg / Bag Textured Wheat Protein Gluten , Pure Gluten Flour Cas 8002 80 0

25 Kg / Bag Textured Wheat Protein Gluten , Pure Gluten Flour Cas 8002 80 0

    • 25 Kg / Bag Textured Wheat Protein Gluten , Pure Gluten Flour Cas 8002 80 0
    • 25 Kg / Bag Textured Wheat Protein Gluten , Pure Gluten Flour Cas 8002 80 0
  • 25 Kg / Bag Textured Wheat Protein Gluten , Pure Gluten Flour Cas 8002 80 0

    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
    Payment Terms: L/C, D/A, D/P, T/T, Western Union, MoneyGram
    Supply Ability: 10000 TON PER YEAR
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    Detailed Product Description
    Appearance: Light Yellow Powder Einecs No.: 232-317-7
    Type: Nutrition Enhancers Cas No.: 8002-80-0
    Other Names: Vital Wheat Gluten,VWG,Gluten Shelf Life: 24 Months
    Grade: Feed Grade,Feed Additives Packaging: Bag,25 Kg / Bag Or Tons Bag
    Application: Feed Additive,Additive For Aquaclture Feed Certification: ISO,HACCP,KOSHER
    High Light:

    textured wheat protein gluten

    ,

    vital gluten powder

    25 Kg / Bag Textured Wheat Protein Gluten , Pure Gluten Flour Cas 8002 80 0

     

    Description

    Vital wheat gluten flour/powder used for making seitan

    Gluten is the protein found in wheat. It’s what gives bread it’s shape and pizza dough its elasticity.

    Vital wheat gluten is the protein in a powder form. It is made by washing wheat flour dough with water until all the starches dissolve, leaving only the protein behind.

    Vital wheat flour is the main ingredient for making seitan (SAY-tan) and it is also used as a binding agent.

    It also improves the rise and elasticity of dough and most baking sources advise on using a tablespoon for every 2-3 cups of flour.

    It is especially effective when baking with low protein flours like whole-wheat and rye which have trouble developing enough gluten.

     

    Product Characteristics:

    Form Powder
    Color Slightly yellowish
    Smell No smell
    Flavour Natural wheat

     

    Physical-chemical parameter

    Moisture 9.0% Max.
    Protein (Nx6.25) 82.2% Min.
    Protein (Nx5.7) 75.0% Min.
    Ash 1.0% Max.
    Water absorption rate 150% Min.
    Percentage on sieve of 200μm 2.0% Max.

     

    Nutritional information (For every 100g)

    Enery Value 370 kcal or 1548 KJ
    Carbonhydrates 13.80 g
    Protein 75.00 g
    Total fat 1.20 g
    Saturated fat 0.27 g
    Trans fac None
    Fibre 0.60 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.

     

     

    25 Kg / Bag Textured Wheat Protein Gluten , Pure Gluten Flour Cas 8002 80 0

    25 Kg / Bag Textured Wheat Protein Gluten , Pure Gluten Flour Cas 8002 80 0

     

    FAQ

    Q1: Can I get some samples?

    A: Yes, we can supply the free sample.

     

    Q2: How to confirm the Product Quality before placing orders?
    A: You can get free samples for some products for your approved at your tast lab. You can send us your product specifications and requests,we will manufacture the products according to your requests.

     

    Q3: How about delivery leadtime?
    A: Delivery lead time: according to the quantity of order, under 200 tons, about 5-7 working days after order confirmed, over than 200 tons, lead time can be negotiated with customers.

     

    Q4: How do you treat quality complaint?
    A: First of all, our quality control will reduce the quality problem to near zero. If there is a real quality problem caused by us, we will send you free goods for replacement or refund your loss.

    Contact Details
    Henan Wheat Import And Export Company Limited
    Send your inquiry directly to us (0 / 3000)

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