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Fine Slightly Yellowish Baking Powder Gluten 24 Months Shelf Life

Fine Slightly Yellowish Baking Powder Gluten 24 Months Shelf Life

    • Fine Slightly Yellowish Baking Powder Gluten 24 Months Shelf Life
    • Fine Slightly Yellowish Baking Powder Gluten 24 Months Shelf Life
  • Fine Slightly Yellowish Baking Powder Gluten 24 Months Shelf Life

    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
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    Detailed Product Description
    Einecs No.: 232-317-7 Cas No.: 8002-80-0
    Grade: Food Grade Application: Food Additive, Baking Foods Ingredient
    Other Names: Vital Wheat Gluten,VWG,Gluten Type: Food Nutrition Enhancers
    Packaging: Bag,25 Kg / Bag Or Tons Bag Appearance: Light Yellow Powder
    Shelf Life: 24 Months Certification: ISO,HACCP,KOSHER
    High Light:

    vital wheat gluten 25kg

    ,

    flour has gluten

    Fine Slightly Yellowish Baking Powder Gluten 24 Months Shelf Life

     

    Brief introduction:

     

    Gluten flour is known as vital wheat gluten, wheat gluten powder or gluten powder.

    It’s a high protein flour or free-flowing high protein powder, extracted from hard wheat. It contains over 70% protein by weight. Vital Wheat Gluten is the natural protein found in wheat.

    Gluten makes up 75-85% of the protein found in wheat. The higher the protein content in the flour, the higher the gluten content. Gluten is insoluble in water.

    All purpose flour has 10-13% protein content. Bread flour has 12-14% protein content and cake flour has 6–10% protein content. Cake flour is usually made from soft wheat.

     

    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.Fine Slightly Yellowish Baking Powder Gluten 24 Months Shelf Life

     

    Fine Slightly Yellowish Baking Powder Gluten 24 Months Shelf Life

     

    Our Services

    1. Supply high quality products with a reasonable price in additives industry.

     

    2. Arrange the orders and shipping with customers' requests in time. According to the different countries’ import policy provide complete customs clearance documents.

     

    3. Accept flexible payment terms.


    4. We can in charge of all if our products have quality problems.

     

    5. Provide a price trend, ensure the clients can know about marketing information in time.

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

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