18 Years Factory Protein Sources List - VWG-P Wheat Gluten Powder – Ruichang

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Our company insists all along the quality policy of "product good quality is base of enterprise survival; buyer fulfillment will be the staring point and ending of an company; persistent improvement is eternal pursuit of staff" and also the consistent purpose of "reputation very first, shopper first" for Emulsion Soy Protein, Permanent Magnet Motor Test, shandong kawah, The principle of our organization is usually to provide high-quality items, qualified services, and trustworthy communication. Welcome all friends to place trial order for developing a long-term small business relationship.
18 Years Factory Protein Sources List - VWG-P Wheat Gluten Powder – Ruichang Detail:

Wheat gluten is separated and extracted from high-quality wheat by three-phase separation technology. It contains 15 kinds of essential amino acids and has many characteristics such as strong water absorption, viscoelasticity, extensibility, film formability, adhesion thermocoagulability, liposuction emulsification and so on. 

● Application
Breakfast cereals; cheese analogues, pizza,  meat/fish/poultry/surimi-based products; bakery products, breadings, batters, coatings & flavors.

 

● Product Analysis

Appearance:                                              Light yellow
Protein ( dry basis, Nx6.25, %):                 ≥82
Moisture(%):                                              ≤8.0
Fat(%):                                                       ≤1.0
Ash(dry basis, %) :                                    ≤1.0
Water Absorption Rate (%):                      ≥160
Particle Size:                                           (80 mesh, %) ≥95
Total plate count:                                      ≤20000cfu/g
E.coli :                                                       Negative
Salmonella:                                               Negative

Staphylococcus:                                        Negative

 

● Recommended Application Method

1.Bread.

In the production of bread making flour, adding 2-3% wheat gluten powde (which can be increased or decreased according to the actual situation) can obviously improve the water absorption and enhance the stirring resistance of dough, shorten its fermentation time, increase the volume of bread products, make the texture of bread delicate and even, and greatly improve the color, appearance, elasticity and taste. It can also retain the bread aroma and moisture, keep fresh and ageless, prolong the storage life and increase the nutritional ingredients of bread.
2. Noodles, vermicelli and dumplings.

In the production of instant noodles, vemicelli and dumplings, adding 1-2% wheat gluten powde can obviously improve the processing properties of products, such as pressure resistance (convenient for  transportation and storage), bending resistance and tensile resistance, and increase the tenacity of noodles (improve taste), which is not easy to be broken, has soak resistance and heat resistance.Tasted slippery, non-sticky, rich in nutrition.

 

3. Steamed bread

In the production of steamed bread, adding 1% wheat gluten can enhance the quality of gluten, obviously improve the water absorption of dough, enhance the water holding capacity of products, improve the taste, stabilize the appearance and prolong shelf life.

 4. Meat-based products

In the application of sausage, adding 2-3% wheat gluten can enhance the elasticity, toughness and water holding capacity of the products, so that they can be boiled or fried for a long time without breaks. When wheat gluten powder was used in meat-rich sausage products which has high fat content, its emulsification is more obvious.

5. Surimi-based products

In the production of fish cake, adding 2-4% wheat gluten powder can enhance the elasticity and cohesiveness of fish cake by its strong water absorption and ductility. In the production of fish sausage, adding 3-6% wheat gluten powder can protect the quality of products from high temperature treatment.

● Packing & Transportation

The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight : 25kg /bag;
Without pallet—22MT/20’GP, 26MT/40’GP;
With pallet—18MT/20’GP, 26MT/40’GP;

● Storage

Store in dry and cool condition, keep away from sunlight or material with odor or of volatilization.

● Shelf-life

Best within 24 months from production date.


Product detail pictures:

18 Years Factory Protein Sources List - VWG-P Wheat Gluten Powder – Ruichang detail pictures

18 Years Factory Protein Sources List - VWG-P Wheat Gluten Powder – Ruichang detail pictures

18 Years Factory Protein Sources List - VWG-P Wheat Gluten Powder – Ruichang detail pictures

18 Years Factory Protein Sources List - VWG-P Wheat Gluten Powder – Ruichang detail pictures


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Assume full obligation to meet all demands of our customers; accomplish ongoing advancements by promoting the advancement of our customers; become the final permanent cooperative partner of clientele and maximize the interests of shoppers for 18 Years Factory Protein Sources List - VWG-P Wheat Gluten Powder – Ruichang, The product will supply to all over the world, such as: Atlanta, Australia, Afghanistan, Look forward to the future, we'll focus more on the brand building and promotion . And in the process of our brand global strategic layout we welcome more and more partners join us, work together with us based on mutual benefit. Let's develop market by fully utilizing our in depth advantages and strive for building.
  • Production management mechanism is completed, quality is guaranteed, high credibility and service let the cooperation is easy, perfect!
    5 Stars By Kay from Southampton - 2017.07.28 15:46
    We are a small company that has just started, but we get the company leader's attention and gave us a lot of help. Hope we can make progress together!
    5 Stars By Heloise from Myanmar - 2018.05.13 17:00
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