Vital Wheat Gluten(Vwg) Can Be An Important Bakery Ingredient For Cake And Bread Bakers

Introduction of Vital Wheat Gluten

Vital wheat gluten(VWG) is a insoluble protein and has much advantages such as high protein content, high adhesive, high digesting rate, high water absorption.Can be used in many kinds of food industry, obtained by physical extraction from quality hard raw wheat. It is insoluble in water. This protein appears as a fine, slightly yellowish powder and has a typical wheat taste.

Vital Wheat Gluten(VWG) can be an important ingredient for cake and bread bakers as it is excellent for binding ingredients together. It can also be used to make seitan, a fantastic meat replacement ideal for a vegan diet.

Main Uses of Vital Wheat Gluten

Vital wheat gluten is great for bread making particularly for regular flour replacements that have a low gluten content, such as rye, as it helps to increase the gluten content of the bake. It is equally as delicious used in muffins, cakes and other bakes such as tarts and pastries where you are working with yeast ingredients. You can buy vital wheat gluten online and start experimenting with homemade loaves of bread to accompany a warming bowl of soup for a tasty, nutritious and comforting meal for all the family.

Product Characteristics:

Physical-chemical parameter

Nutritional information (For every 100g)

GMO:

This product do not contain any ingredient of GMO origin as mentioned in the EC Regulation No 1829/2003 on genetically modified food and feed.

Shelf life:

Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions

Storage condition:

Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.

Packaging :

1. Multilayer paper bags with poly-inner liner. Net weight: 25kgs

2. Big polywoven bags. Net weight: 1000 kgs

3. Other packing according to buyer's idea.

Labeling and marks

Language, Pattern and content details according to buyer's option.

Application in feed industry:

wheat protein powder can quickly absorb twice the weight of water at 30-80 ° C, and the protein egg content of dry wheat protein powder decreases with the increase of water absorption, which can prevent water separation and improve water retention. When 3-4% wheat protein powder is fully mixed with feed, it is easy to shape into granules due to its strong adhesion ability. After being put into water to absorb water, the beverage is enveloped in the structure of wet gluten network and suspended in water. The nutrition will not be lost and the utilization rate of fish can be greatly improved.