Product description

Drei Hasen Vital Wheat Gluten is separated as an elastic wet gluten by extraction from wheat flour with drinking water and is then gently dried.
Due to the particularly gentle drying process, the wheat protein retains its full vitality.

Properties:

  • Pure vegetable protein source
  • Good agglomeration and water binding properties
  • With the addition of water, the fully elastic vital adhesive regresses again
  • Film formation
  • Gas Retention
Applications:
  • Increase of the protein value
  • Optimisation of pastry properties such as pore formation, crumb formation and volume
  • Protein enrichment of flours
  • Rapid dough formation with variable dough elasticity
  • High dough yield
  • Influences the cooking tolerance of dough products
  • Preparation of emulsions

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Specifications

Categories Emulsifiers / Lecithins
Sales markets Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from Germany
End-Use Categories Bakery; Proteins
Certifications Halal; Health & Safety (GMP, HAACP and equivalents); Kosher

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Drei Hasen Wheat Gluten

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