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VWG Baking Powder Gluten Used As Protein Ingredients No Gmo Easy Storage

VWG Baking Powder Gluten Used As Protein Ingredients No Gmo Easy Storage

    • VWG Baking Powder Gluten Used As Protein Ingredients No Gmo Easy Storage
    • VWG Baking Powder Gluten Used As Protein Ingredients No Gmo Easy Storage
  • VWG Baking Powder Gluten Used As Protein Ingredients No Gmo Easy Storage

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

    vital wheat flour

    ,

    vital wheat gluten 25kg

    Vwg Baking Powder Gluten Used As Protein Ingredients No Gmo Easy Storage

     

    Brief introduction:

    Vital Wheat Gluten is made from the protein found in the endosperm of the wheat berry. Wheat Gluten is made from the protein found in the endosperm of the wheat berry. When combined with water it becomes highly elastic and taffy-like added to bread dough, it helps retain the gas and steam from baking and gives more volume to the baked bread. It can be especially helpful for baking breads made with coarse, whole grain flours and cereals.

    content 75% - 80% protein. Add about one tablespoon per cup of flour in your bread recipe to improve texture and elasticity and help your bread rise.

     

    Vital Wheat Gluten is made from high quality wheat by three-phrase separation technology. It can be used in a wide variety of applications in food industry including bakery products; breads, batters, coatings and flavors; breakfast cereals; cheese analogues & pizza; meat, fish, poultry & surimi-based products; milling and flour fortification; nutritional snacks; personal care; and pharmaceutical tableting aid and more.

     

    Vital wheat gluten can be used as protein ingredient in pet food manufacturing too.

     

    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.VWG Baking Powder Gluten Used As Protein Ingredients No Gmo Easy Storage

     

    VWG Baking Powder Gluten Used As Protein Ingredients No Gmo Easy Storage

     

    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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