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Wheat gluten

Wheat gluten

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Description

Description

DEscription

Wheat gluten - insoluble vegetable protein, it swells and forms fibers while hydrated.

The functional properties of gluten include high absorptive capacity, the formation of a stable, resiliently flexible structure and thermal stability at 85°C.

Poor quality of raw materials for food products manufacturing including baked goods forces manufacturers to use new approaches to ensure the quality and nutritional value, and wheat gluten is used to achieve these goals.

High quality gluten - a guarantee of consistent quality product.

DOSAGE

  • 3.1% (in the processing of flour with low gluten content in all types pf dough prepaing;
  • 2% (to improve the physical and rheological properties of dough and quality of bread from wheat flour);
  • 4-6% (to improve the structure and porosity of the specific volume of bread flour processing at low baking properties);
  • for ravioli and pasta dough 28-30%;
  • 2-20 % (for biscuits);
  • 5-50 % (for stuffing of bakery products);
  • 1-2% (for pizza);
  • 3-6% (при производстве плавленых сыров);
  • 2-6% in the dry state (in meanmeat)

MANUFACTURER AND COUNTRY OF ORIGIN

ZAO «Premix factory №1», Russia.

PACKAGING

25 kg paper bags with PE inner liner.

STORAGE

24 months from the date of production.

Store in cool and dry conditions without foreign smell, insect contamination, at the temperature of 25 °C, relative humidity less than 70%.

Application

Application

APPLICATION

Wheat gluten is mainly used worldwide as follows:

  • in bakery (biscuits, bread, cakes, biscuits);
  • in pasta, pizza dough;
  • to enrich flour;
  • in meanced meat for sausages and semi-finished products;
  • in production of cheese, feed and ;
  • instead of isolated soy protein and soy flour;
  • for coating and glazing
Characteristic

Characteristic

SPECIFICATION

INDEX VALUE
Organoleptic characteristics
Appearance powder
Colour from creamy to light-yellow and light-brown
Smell typical for wheat gluten without foreign smell
Ingredients: wheat gluten
Physicochemical characteristics
Moisture, % ≤ 10,0
Protein (on dry basis) , % ≥ 70,0
Ash (on d.b.) , % ≤ 2,0
Agglomeration time, seconds ≤ 40
Water-binding capacity , % ≥150
Nutritional value per 100g protein – 70 g, carbohydrates – 18 g
Energy value per 100g 352 kcal/1400 kJ
Microbiological and safety characteristics
Microbiological characteristics, the content of toxic elements, mycotoxins, pesticides are in compliance with requirements of Technical regulation of Customs Union “Safety of food products”
Non-GMO. Allergen.
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