Organic wheat gluten is a plant-based dry powder product, high in protein. It consists mainly of proteins (glutenin and gliadin), plant fibre and water.
Characteristics
It is a pale yellow powder with a pleasant and delicate fragrance and taste.
How is it obtained
Organic is extracted from selected EU wheat, and is obtained by means of mechanical action and washing with well water. The low temperatures in the drying process preserve the product\'s characteristics.
Function
Enhancer and rheological adjuvant
Ingredient for vegetarian and vegan food
Enhancer for flours
Uses
FOOD INDUSTRY
Organic wheat gluten is used in the production of seitan and specific products for the vegetarian and vegan food market. It is an ingredient for high-quality bakery products and enhancer for organic soft wheat flour.
Wheat gluten is a plant-based dry powder product, high in protein. It consists mainly of proteins (glutenin and gliadin), plant fibre and water.
Characteristics
It is a pale yellow powder with a pleasant and delicate fragrance and taste.
How is it obtained
Wheat gluten is extracted from selected EU wheat, and is obtained by means of mechanical action and washing with well water. The low temperatures in the drying process preserve the product\'s characteristics.
Function
Enhancer for flours
Main ingredient for seitan
Ingredient for vegetarian and vegan food
Uses
FOOD INDUSTRY
Wheat gluten is an ingredient for high-quality bakery products and enhancer for flours. Over the past few years, it has become increasingly common in the production of vegetarian and vegan-based food (seitan, veggie burger, plant-based deli slices).
Vital wheat gluten is a healthy and natural ingredients.It is a natural protein from wheat flour with starch removed. Vwg can be use for baking & pet food and other filds.
Analysis rerults:
Moisture: 8% max
Protein(nx5.7): 75% min
Ash: 1% max
Water binding capacity: 160% min
Vital wheat gluten is a healthy and natural ingredients.It is a natural protein from wheat flour with starch removed. Vwg can be use for baking & pet food and other filds.
Analysis rerults:
Moisture: 8% max
Protein(nx5.7): 75% min
Ash: 1% max
Water binding capacity: 160% min
DESCRIPTION: White powder component.
FUNCTION: It contributes viscosity and extensibility to the mix.
It makes dough rise and makes it elastic.
It makes bread dough moist.
It enhances quality and nutritional value of product.
It gives shape and structure to product.
USED AT THE TIME OF: flour doughing in bakery.
DOSAGE: As per the need.
STORAGE AND SHELF LIFE: Keep in clean and dry conditions away from contamination for about 12 months.
Brand name : Maymill
