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.
ZAO «Premix factory №1», Russia.
25 kg paper bags with PE inner liner.
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%.
Wheat gluten is mainly used worldwide as follows:
|Colour||from creamy to light-yellow and light-brown|
|Smell||typical for wheat gluten without foreign smell|
|Ingredients: wheat gluten|
|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”|