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Natural Food Additives Baking Powder Gluten 82% Protein Content

Natural Food Additives Baking Powder Gluten 82% Protein Content

    • Natural Food Additives Baking Powder Gluten 82% Protein Content
    • Natural Food Additives Baking Powder Gluten 82% Protein Content
    • Natural Food Additives Baking Powder Gluten 82% Protein Content
  • Natural Food Additives Baking Powder Gluten 82% Protein Content

    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: Food 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: Ingredient And Additive For Baking Foods Certification: ISO,HACCP,KOSHER
    High Light:

    vital wheat flour


    vital wheat gluten 25kg

    Natural Food Additives Baking Powder Gluten 82% Protein Content


    Brief introduction:


    This vital wheat gluten obtained by physical extraction from wheat. It is insoluble in water. It appears as a fine, slightly yellowish powder and has a typical wheat taste.


    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.


    How much gluten flour should be used in baking?

    Gluten flour is used in small quantities in baking. If used in excess, it can toughen the bread, because it tends to absorb more moisture from the dough, than regular bread flour.

    For hard rolls or heavy breads such as French, Italian or raisin, use 2 – 3% gluten flour in relation to the main flour weight.

    For dark breads including rye, use 1 – 3% gluten flour.

    For yeast raised sweet goods, use 1/2 – 1 ½ % gluten flour.

    For pretzels or crackers, use 1 – 2 % gluten flour.


    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



    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.

    Natural Food Additives Baking Powder Gluten 82% Protein Content


    Natural Food Additives Baking Powder Gluten 82% Protein Content


    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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