Factory For Textured Wheat Protein - VWG-P Wheat Gluten Powder – Ruichang

Short Description:


Product Detail

Product Tags

Related Video

Feedback (2)

Along with the "Client-Oriented" enterprise philosophy, a rigorous high-quality control process, superior production products along with a robust R&D group, we constantly deliver premium quality products, exceptional solutions and aggressive costs for Isp Emulsion, Iso22000 Isolated Soy Protein, Vegetable Gelatin Powder, Our enterprise insists on innovation to promote the sustainable advancement of organization, and make us become the domestic high-quality suppliers.
Factory For Textured Wheat Protein - 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:

Factory For Textured Wheat Protein - VWG-P Wheat Gluten Powder – Ruichang detail pictures

Factory For Textured Wheat Protein - VWG-P Wheat Gluten Powder – Ruichang detail pictures

Factory For Textured Wheat Protein - VWG-P Wheat Gluten Powder – Ruichang detail pictures

Factory For Textured Wheat Protein - VWG-P Wheat Gluten Powder – Ruichang detail pictures


Related Product Guide:
New-generation benchtop mass spectrometer advances quantitative proteomics and translational research | Wheat Gluten Bulk
Carbs May Not Be the Best Refueling Method After a Workout, and Here’s Why | Soya Bean Protein

We support our purchasers with ideal high-quality merchandise and significant level company. Becoming the specialist manufacturer in this sector, we now have received loaded practical encounter in producing and managing for Factory For Textured Wheat Protein - VWG-P Wheat Gluten Powder – Ruichang, The product will supply to all over the world, such as: Oman, Portugal, America, Customer satisfaction is our first goal. Our mission is to pursue the superlative quality, making continual progress. We sincerely welcome you to make progress hand in hand with us, and construct a prosperous future together.
  • In our cooperated wholesalers, this company has the best quality and reasonable price, they are our first choice.
    5 Stars By Phoenix from Angola - 2017.10.23 10:29
    Product variety is complete, good quality and inexpensive, the delivery is fast and transport is security, very good, we are happy to cooperate with a reputable company!
    5 Stars By Miguel from Ghana - 2017.04.18 16:45
    WhatsApp Online Chat !