Shandong, China
Business Type:
Manufacturer/Factory & Trading Company
Number of Employees:
319
Year of Establishment:
2004-09-10
Management System Certification:
ISO9001:2015, ISO22000:2005certificate, HACCP certificate, Global Standard for Food Safety ...
Average Lead Time:
Peak season lead time: one month
Off season lead time: within 15 workdays
OEM/ODM Service
Sample Available

Wheat Gluten, Food Grade Wheat Gluten, Gluten manufacturer / supplier in China, offering High Quality Vital Wheat Gluten, 75%, 96% Ethanol, Achohol, Hand Sanitizer, Disinfect, Soy Dietary Fiber, High Quality and so on.

Diamond Member Since 2020
Audited Supplier

High Quality Vital Wheat Gluten

Min. Order / Reference FOB Price
1 Ton US $1,300-1,350/ Ton
Port: Qingdao, China
Production Capacity: 3500 Tons/Month
Payment Terms: L/C, T/T
CAS No.: 11078-31-2
EINECS: 232-317-7
Resource: Natural
Protein: Min.82%(Dry Basis,Nx6.25)
Moisture: Max.8%
Water Absorption Rate: Min.150%

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Basic Info.

Model NO.
wheat gluten
Packag
25kg/Bag or 1000kg/Ton Bag
Grade
Food Grade
Trademark
RUIQIANJIA
Transport Package
Paper-Polymer Bag+Food Grade Polythene Plastic Bag
Specification
25kg/bag
Origin
Shandong, China
HS Code
110900
Vital Wheat Gluten-Powder
High Quality Vital Wheat Gluten


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.

Physical&Chemical Index
 
Protein ( dry basis, Nx6.25): ≥82.0%
Moisture≤8.0%
Ash(dry basis) ≤1.0%
Fat≤1.0%
Water Absorption Rate≥160%
Particle Size(100 mesh):≥95%

Microbiological Index
 
Total plate count≤30000cfu/g
E.coliNegative
SalmonellaNegative

Application

Breakfast cereals; cheese analogues, pizza, meat/fish/poultry/surimi-based products; bakery products,
breadings, batters, coatings & flavors.
High Quality Vital Wheat Gluten

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.

Packing :
Kraft bag + plastic bag, 25kg/bag.

Transportation&Storage:
Without pallet---22MT/20'GP, 26MT/40'HQ;With pallet---18MT/20'GP, 26MT/40'HQ;
Store in a dry and cool place, keep away from material with strong odor, best storage temperature:below
25ºC.

Shelf life: 24 months.



 

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