2017 High quality Soy Based Protein Powder - VWG-P Wheat Gluten Powder – Ruichang

Short Description:


Product Detail

Product Tags

Related Video

Feedback (2)

Our business has been focusing on brand strategy. Customers' pleasure is our best advertising. We also offer OEM company for Vegetable Gelatin Powder, Emulsion Soy Protein, Injection Soy Protein Isolate, We welcome new and old customers from all walks of life to contact us for future business relationships and achieve mutual success!
2017 High quality Soy Based Protein Powder - 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:

2017 High quality Soy Based Protein Powder - VWG-P Wheat Gluten Powder – Ruichang detail pictures

2017 High quality Soy Based Protein Powder - VWG-P Wheat Gluten Powder – Ruichang detail pictures

2017 High quality Soy Based Protein Powder - VWG-P Wheat Gluten Powder – Ruichang detail pictures

2017 High quality Soy Based Protein Powder - VWG-P Wheat Gluten Powder – Ruichang detail pictures


Related Product Guide:
Vitamins for Strength Training | Wheat Flour Premix
Pink flour bag improving millions of African lives | 2019-04-11 | Wheat Flour Premix

With state-of-the-art technologies and facilities, strict good quality regulate, reasonable cost, exceptional assistance and close co-operation with prospects, we're devoted to supplying the top benefit for our customers for 2017 High quality Soy Based Protein Powder - VWG-P Wheat Gluten Powder – Ruichang, The product will supply to all over the world, such as: Portugal, Thailand, Dubai, 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.
  • In China, we have many partners, this company is the most satisfying to us, reliable quality and good credit, it is worth appreciation.
    5 Stars By Sophia from Israel - 2018.06.12 16:22
    The sales manager is very patient, we communicated about three days before we decided to cooperate, finally, we are very satisfied with this cooperation!
    5 Stars By Sally from Egypt - 2018.06.21 17:11
    WhatsApp Online Chat !