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Food Industry Wheat Protein Powder Additive For Bread Flavoring

Food Industry Wheat Protein Powder Additive For Bread Flavoring

    • Food Industry Wheat Protein Powder Additive For Bread Flavoring
    • Food Industry Wheat Protein Powder Additive For Bread Flavoring
  • Food Industry Wheat Protein Powder Additive For Bread Flavoring

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

    vital gluten powder

    ,

    wheat protein gluten

    Natural wheat protein powder for pasta and noodles production additive
     
    Brief introduction:
    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.

     

     

    Product Characteristics:

    FormPowder
    ColorSlightly yellowish
    SmellNo smell
    FlavourNatural wheat

     

    Physical-chemical parameter

    Moisture9.0% Max.
    Protein (Nx6.25)82.2% Min.
    Protein (Nx5.7)75.0% Min.
    Ash1.0% Max.
    Water absorption rate150% Min.
    Percentage on sieve of 200μm2.0% Max.

     

    Nutritional information (For every 100g)

    Enery Value370 kcal or 1548 KJ
    Carbonhydrates13.80 g
    Protein75.00 g
    Total fat1.20 g
    Saturated fat0.27 g
    Trans facNone
    Fibre0.60 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.
     

    FAQ

    1. What's your payment terms?
    T/T, L/C, D/A, D/P, Western Union, Money Gram and other.
     
    2. What's your delivery time?
    According to the quantity of order. Usually we will arrange the shipment in 7 -15 days.
     
    3. How about the packing?
    Usually we provide the packing as 25 kg / bag or 1000 kg / bag. Of course, if customer have special requirements on them, we will make accordingly.
     
    4. How about the validity of the products?
    Generally 24 months.

     

    Food Industry Wheat Protein Powder Additive For Bread Flavoring

    Food Industry Wheat Protein Powder Additive For Bread Flavoring

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

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