Wholesale bulk gluten free flour,China RHONDA price supplier

 

Our    unique   advantages

 

.      Supplying for 15years

.   We 100% inspect our finished product

.   300000 mt output every year

.   We ship your orders 10% faster then competitors

.    An experienced QC team and advanced QC equipment

.   Payment in long-term (60 days; 90 days) is available

 

1.Specification :

 

   Professional supplier Food Grade vital wheat gluten  

 

wheat gluten
Quality Parameters
Characteristic	Value	Unit	Analytical Methods
Chemical and physical :
Moisture	max 8,0	%	ISO 1666
Protein content (N*6,25 / d. s.)	Min 80,0	%	ISO 3188
Ash content (d. s.)	max 1,5	%	ISO 3593
Grain size (residue on 212μm)	Max 2,0	%	IST 4703166-15
Water absorption	min 150	%	AACC Method 88-04
Microbiological :
Total bacteria count	Max 1000	cfu/g	ISO 4833
Yeasts and Moulds	Max 100	cfu/g	ISO 7954
Salmonella	Negative	25/g	ISO 6579
E. coli	Negative	cfu/g	ISO 16649-2
Nutrition information
Energy	361/1510	Kcal/kj
Protein	75,0	g
Carbohydrate	13,0	g
Fat	1,0	g

 

 

2. Application:

 

1. Bread: Add 1% to 3% of wheat gluten (depending on gluten content of flour) to increase dough strength, viscoelasticity, extensibility and stability, keep gases generated in proofing period, control expansion and keep uniform volume. Gluten is renowned for maintaining form, improving bread quality, prolonging aging time and providing nourishment and is totally distinctive from other chemical gluten agents!

2. Instant noodles, longevity noodles, noodles: Add 1% to 2% of wheat gluten to increase the toughness of noodles. The processing noodles are renowned for being uneasy for breakage, boiling and soaking for a long time, pliable and delicious.

 

3. Meat products such as ham sausage, sandwich and luncheon meat: Wheat Gluten is the best caking agent and filling agent for meat products and especially can replace lean meat in part when  it is added to fish, sausage and meat cans to increase elasticity and density, decrease animal fat and cholesterol content, increase output and prolong shelf life.

4. Raw material for assorted vegetables, delicious gluten, bean curd drumsticks and bean curd sausage: Wheat gluten can change food structure and flavor and provide nourishment. As a kind of low fat and non-alcohol product, it is a kind of popular nutrient food among families in the world.

5. Basic raw material for the high-grade fine fodders for prawn, eel, crab and valuable fries. Wheat gluten can increase nutritious value of fodders by virtue of multi-ammonia-acid high protein, increase fodder utilization in the water by virtue of viscoelasticity and reduce pollution of water resources.

 

 

3. Feature:

 

  wheat gluten (active wheat gluten flour) is a kind of natural plant protein extracted from Wheat Flour and is also a kind of nutritious plant protein resource consisting of multi-amino acids. It has strong hygroscopicity, viscoelastic extension, film formability, adhesion heat coagulability and liposuction emulsifiability, takes on mild and mellow flavor, somewhat has a variety of unique physical properties of grain, meeting multi-functional requirements of food and providing a basic raw materials featuring multi-functions, attracting appearance, nutrient and economic value for developing new food field.

 

 

4.Storage :

 

  Store at a cool,dry and well ventilated place. keep away from strong odour or volatile materials and moisture.

 

 

5.Packaging & Delivery:

 

Packaging Detail:       25kg  per bag or according to your request

Delivery Detail:        within 15 days after we received your payments.

                           

 

 

 

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