Manufacturer for Soy Based Protein - VWG-P Wheat Gluten Powder – Ruichang

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Persisting in "High high quality, Prompt Delivery, Aggressive Price", we've established long-term cooperation with clients from the two overseas and domestically and get new and old clients' superior comments for shandong kawah, Wheat Gluten, Motor Test, All the time, we have been paying attention on all details to insure each product satisfied by our customers.
Manufacturer for Soy Based 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:

Manufacturer for Soy Based Protein - VWG-P Wheat Gluten Powder – Ruichang detail pictures

Manufacturer for Soy Based Protein - VWG-P Wheat Gluten Powder – Ruichang detail pictures

Manufacturer for Soy Based Protein - VWG-P Wheat Gluten Powder – Ruichang detail pictures

Manufacturer for Soy Based Protein - VWG-P Wheat Gluten Powder – Ruichang detail pictures


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We constantly carry out our spirit of ''Innovation bringing advancement, Highly-quality guaranteeing subsistence, Administration selling advantage, Credit rating attracting buyers for Manufacturer for Soy Based Protein - VWG-P Wheat Gluten Powder – Ruichang, The product will supply to all over the world, such as: Czech, Jakarta, Bulgaria, The development of our company not only needs the guarantee of quality, reasonable price and perfect service, but also relies on our customer's trust and support! In the future, we will continue with the most professional and high quality service to provide the most competitive price, Together with our customers and achieve win-win! Welcome to inquiry and consult!
  • The product manager is a very hot and professional person, we have a pleasant conversation, and finally we reached a consensus agreement.
    5 Stars By Freda from Japan - 2018.12.11 11:26
    This manufacturers not only respected our choice and requirements, but also gave us a lot of good suggestions, ultimately, we successfully completed the procurement tasks.
    5 Stars By Meredith from Ukraine - 2017.05.21 12:31
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