Wheat Gluten

Sales markets: Western Europe | Eastern Europe | Middle East | Asia | Australia | North America | Africa | Central/South America
Wheat gluten, often referred to simply as gluten, is a complex, water-insoluble protein consisting of the protein components gliadin and glutenin. It plays an important role in baking especially. Wheat gluten is a high-quality, natural protein. It is produced in a special process involving extraction from wheat meal slurry, following by drying, refining and classification. Gluten combined with water is used to give bread and other doughs a fine-poren loose texture. The vital wheat gluten marketed by HELM AG is produced by INTERSTARCH and is intended for human consumption in baked goods. The wheat gluten is of exceptional quality and high biological value, as well as containing a special composition of amino acids. The production is based on local wheat cultivated in the region around Leipzig/Germany. Packaging: In the silo. Applications: Gluten allows water and flour to bind into a dough. It acts as an adhesive, giving it a vital role in the production of baked goods.
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Wheat Gluten

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