Vital wheat gluten

Vital wheat gluten plays a crucial role in the food industry, valued for its versatility as an ingredient. In the realm of baking, it enhances the texture and elasticity of cakes, contributing to a light and airy crumb. Additionally, it serves as a helpful thickener in soups, providing a satisfying consistency without altering the flavor. In pasta production, vital wheat gluten is instrumental in achieving the perfect chewy bite, ensuring the noodles maintain their shape and integrity during cooking. Furthermore, it has gained significant popularity as a meat substitute in vegetarian cuisine, as its high protein content and chewy texture can mimic the mouthfeel of meat, making it an excellent choice for plant-based dishes. Overall, vital wheat gluten is an indispensable component in diverse culinary applications, showcasing its multifaceted nature in modern cooking.

Basic properties

MOISTURE: max 8%

Crude protein on DS: not less THAN 83%

Crude fat: max 6%

Crude ash: no more THAN 1,0%

Salmonella free

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