Bio vital wheat gluten

WHEAT GLUTEN, WHEAT PROTEIN ORGANIC CERTIFIED

€58.90*

Content: 5 kg (€11.78* / 1 kg)

Prices incl. VAT plus shipping costs

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Available, delivery time: 1-3 days*

Packaging sizes

2 kg bucket

5 kg bucket

pcs

Product number: 30152-01

Info VAT abroad: The price shown is valid for Germany. For deliveries abroad, the item price will be adjusted to the applicable VAT rates.

Benefits

makes dough elastic
high viscosity
the shelf life of baked goods

Ohne Gentechnik

Ohne Zusätze

Vegan

Product information "Bio vital wheat gluten"

Golden Peanut Vital wheat gluten is a highly concentrated protein in powder form that is obtained from high quality wheat flour. Wheat gluten consists of two main protein groups: the gliadins and the glutenins. The gliadins have a low molecular weight and behave similarly to viscous dispersions, while glutenins have the ability to form polymer network structures and act as cohesive elastic solids.

Organic wheat gluten flour is an all-rounder: The fine powder is very easy to dissolve and forms the dough structure in baked goods and extends the shelf life. It also improves the texture of sauces, soups, breakfast cereals, snacks, and shortbread cookies.

What else can wheat protein from organic farming do? The flour also enhances the gelling effect of other vegetable thickeners and is therefore often used in combination with low-protein flours. Wheat gluten is also used as a source of protein in animal feed and fish baits.

100% natural product: Only high-quality wheat grains of European origin are used for Vital wheat gluten. It is processed without additives and has been tested for harmful substances. Thanks to a carefully controlled and gentle drying process, the raw material retains its natural elasticity and flow properties.

Benefits

Organic certified by LACON DE-ÖKO-003
for versatile applications
Our manufacturer has over 100 years of experience in the production of starch and wheat derivatives
NON-GMO
manufactured in Europe according to modern industrial standards (ISO 22000)
checked for pollutants and microbiology
Neither chemically nor radioactively treated
without added colorings or preservatives
Sustainable and environmentally friendly packaging for food with a certificate of conformity
bottled in Germany

Shelf life and storage

When stored under dry, cool conditions, the product is stable for at least 2 years after the production date.

Our products are always packed in ready-made packaging with a batch number. and a best before date (imprint or additional label) Up to the date of the best before date, the manufacturer guarantees unchanged properties of the product in terms of appearance, taste and behavior during processing. It is not an expiration date as is the case with fresh produce, for example.

Nährwertangaben

Unprepared per 100 g

Calorific value kj	1517,0 kj
Calorific value kcal	358,0 kcal
Fat	1,9 g
Of which saturated fatty acids	0,3 g
Carbohydrates	14,0 g
Of which sugar	0,0 g
Fibers	3,0 g
Protein	71,0 g
Salt	0,0 g

Ingredients

Recommended use

In specialty bread and baked goods with high protein content (gluten bread)
For improved texture and increased crust thickness (already from 2% content in the flour)
For more volume and better consistency of the loaf
To improve the flow properties of the dough
To extend the shelf life of baked goods
To strengthen dough in low-protein flours
As a binding agent in meat products (water binding, fat reduction)
As a protein source (substitute for meat protein)
As a low-cost alternative to high-priced milk and soy proteins
In breakfast cereals, snacks, shortbread cookies
In soups and sauces
For seitan made from wheat gluten
As a protein source in animal feed
As fish bait

Ingredients

Wheat gluten from certified organic cultivation (100%) Origin: Europe

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Zubehör

Vital wheat gluten

Golden Peanut Vital Wheat Gluten is a highly concentrated protein in powder form obtained from high-quality wheat flour. Through a carefully controlled and gentle drying process, the raw material retains its natural elastic and flowing properties. In twisting with water, dry gluten regains its original properties, which become apparent in the form of a cohesive and elastic dough. It is precisely this high water binding capacity and viscoelasticity that are associated with the term "vital". Wheat gluten consists of two main protein groups: gliadins and glutenins. Gliadins have a low molecular weight and behave similarly to viscous dispersions, while glutenins have the ability to form polymer network structures and act as cohesive elastic solids. Both protein groups contribute considerably to the viscoelastic properties and the high water binding capacity of wheat gluten. Wheat gluten forms the dough structure in bakery products. Wheat is the only cereal in which gluten in combination with water forms a viscoelastic mass. If you knead wheat flour with water to a dough and wash this dough under rolls in the hand with running water, you very easily remove the starch. What remains is a viscoelastic mass, the wheat gluten or wheat gluten. When dried gently, wheat gluten retains its vital properties and, as a vital gluten, is a very high-quality protein. Manufacture: For the production of Golden Peanut Vital wheat gluten, only high-quality wheat grains of European origin are used. Vital wheat gluten of high quality is obtained from the wheat flour obtained from it.

Content: 5 kg (€6.90* / 1 kg)

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