Wheat gluten is produced from ecologically clean wheat and is a product of deep processing of wheat, obtained as a result of a complex production process which spares protein structure.
Wheat gluten is a natural complex of groups of protein substances insoluble in water and salt solutions, disengaged as an independent fraction by the separation method, followed by grinding and drying the product in a way that retain maximum of protein natural properties.
Adding of the dry gluten can significantly improve the quality of flour obtained from poor quality wheat. Wheat gluten has a neutral taste and has the ability to absorb water more than twice of its weight. These properties make it a valuable ingredient in baking, producing breakfast cereals, and also in fish and meat products. Therefore, gluten is also used in the meat processing industry as a functional component, increasing the density and elasticity, improving the structure of the finished product.
Appearance: Non-crystalline powder without lumps and impurities, cream color
Taste and odor: neutral, without strange flavor, characteristic flour odor
Moisture max. 8%
Protein on d.s. basis min 82%
Food fibre on d.s. basis max 1,5%
Fats on d.s. basis max 1,5%
Ash on d.s. basis max 1,0%
Moisture retaining capacity min 150%
Particles size: max 1% of the remainder 0,200 mm
-Total 50000 g max.
- Yeast 500/g max
-Mold 500/ g max
-Bacteria not defined in 1 g
- Salmonella not defined in 25 g