Organic 82% Protein Flour Vital Wheat Gluten for Paste Noodles

• Customization: Available
• CAS No.: 8002-80-0
• EINECS: 232-317-7
• Model NO.: vital wheat gluten
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Nutrient Composition: Protein
• Resource: Natural
• The content of active substances: 61%~90%
• Transport Package: The Outer Is Paper-Polymer Bag, The Inner Is Food
• Specification: 25kg/bag, 1000kg/bag
• Trademark: xinruiguan
• Origin: China
• HS Code: 1109000000
• Production Capacity: 3500 Mt/Months

Product Description

Product Description

Wheat gluten is separated and extracted from high-quality wheat by three-phase separation technology. It contains 15 kinds of essential amino acids and has many characteristics such as strong water absorption, viscoelasticity, extensibility, film formability, adhesion thermocoagulability, liposuction emulsification and so on. 

 

Certifications

We have full sets of certifications, such as KOSHER, HALAL ,HACCP, BRC, ISO9001, ISO22000 & IP certified. We always highlight the quality and safety as the priority of our standards of manufacturing and our promise to you. We have accredited quality assurance system and precise facilities to ensure the product quality and safety covering the whole processing and supplying chains, from the approval and receipt of raw materials to the storage and delivery of final products.

 

Packaging & Shipping

The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight : 25kg /bag;
Without pallet---22MT/20'GP, 26MT/40' HC;
With pallet---18MT/20'GP, 26MT/40'GP;

Application

Recommended Application Method:
1.Bread. 
In the production of bread making flour, adding 2-3% wheat gluten powde (which can be increased or decreased according to the actual situation) can obviously improve the water absorption and enhance the stirring resistance of dough, shorten its fermentation time, increase the volume of bread products, make the texture of bread delicate and even, and greatly improve the color, appearance, elasticity and taste. It can also retain the bread aroma and moisture, keep fresh and ageless, prolong the storage life and increase the nutritional ingredients of bread.
2. Noodles, vermicelli and dumplings.
In the production of instant noodles, vemicelli and dumplings, adding 1-2% wheat gluten powde can obviously improve the processing properties of products, such as pressure resistance (convenient for  transportation and storage), bending resistance and tensile resistance, and increase the tenacity of noodles (improve taste), which is not easy to be broken, has soak resistance and heat resistance.Tasted slippery, non-sticky, rich in nutrition.
 

Specification

Appearance:                                              Light yellow
Protein ( dry basis, Nx6.25, %):                 ≥82
Moisture(%):                                              ≤8.0
Fat(%):                                                       ≤1.0
Ash(dry basis, %) :                                    ≤1.0
Water Absorption Rate (%):                      ≥160
Particle Size:                                           (80 mesh, %) ≥95
Total plate count:                                      ≤20000cfu/g
E.coli :                                                       Negative
Salmonella:                                               Negative

Staphylococcus:                                        Negative