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No Smell Wheat Bread Protein / Vital Wheat Flour Packaged In Multi Layer Bags

No Smell Wheat Bread Protein / Vital Wheat Flour Packaged In Multi Layer Bags

    • No Smell Wheat Bread Protein / Vital Wheat Flour Packaged In Multi Layer Bags
    • No Smell Wheat Bread Protein / Vital Wheat Flour Packaged In Multi Layer Bags
  • No Smell Wheat Bread Protein / Vital Wheat Flour Packaged In Multi Layer Bags

    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 Type: Nutrition Enhancers
    Cas No.: 8002-80-0 Application: Food Additive,Additive For Bread,Food;Health Care; Flavoring,Food And Pharma Grade
    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 Certification: ISO,HACCP,KOSHER
    High Light:

    pure gluten flour

    ,

    wheat contains protein

    No Smell Wheat Bread Protein / Vital Wheat Flour Packaged In Multi Layer Bags

     

    Wheat gluten is a meat-like, vegetarian food product, sometimes called seitan, mock duck, gluten meat, or wheat meat. It is made from the gluten, or protein portion, of wheat, and used as a meat substitute, often to imitate the flavor and texture of duck, but also as a substitute for other poultry, pork, beef, and even seafood. Wheat gluten is produced by rinsing wheat flour dough in water until the starch separates from the gluten and washes away.

    Wheat gluten(Vital wheat gluten) could be used as natural additive to be added into flour to produce wheat powder for bread, needle, dumpling and fine dried noodles.

     

    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.

    No Smell Wheat Bread Protein / Vital Wheat Flour Packaged In Multi Layer Bags

    No Smell Wheat Bread Protein / Vital Wheat Flour Packaged In Multi Layer Bags

     

    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 test lab. You

    can send us your product specifications and request, 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

    days after order confirmation, 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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