Drei Hasen Wheat Gluten

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

Specifications

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

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