Vital wheat gluten food

Vital wheat gluten is wheat protein consisted of gluten, proteins and gliadin complex. Its tissue donor and elasticity properties of this substance will differentiate the wheat from other crops; and the use of it in the flour will have good texture and taste in the bread. Gluten has a high strength, two times more than its weight, to absorb water which it is the unique properties of this protein. On one side is the above-mentioned properties, and on the other side, high protein content makes extensive use of wheat gluten in the manufacture of meat products (pasta, bread, cakes, etc.) and meat products (sausages, etc.)


Indications:

download meat products (sausages, salami, ham)

download Flour products (pasta and massive bread, fortified flours).

download Wood and transportation and glue industry and pharmaceuticals materials like bandage and cloths

icon-li  Chemical Analysis Of Gluten 

Parameter

Specification

Unit

 

Appearance

 

white powder up to light Brown

 

-

 

 

Smell

 

Without Smell

-

 

Humidity

 

Max 10

 

Percent

 

 

(Protein(DM

 

Min 80

Percent 

(Ash (Dm

Max 2

Percent

Water Absorption

Min 130

Percent

PH

 

5.8-6.4

-

 

Fat

 

1.5-2

 

-

 

Crude Fiber

 

Max 1.5

- 

 

 icon-li Microbial Analysis Of Gluten

Specification

Parameter

Max 150 Per 10 gram

Thermophilic aerobic Spore bacteria

(per gram)

Max 100000

Total count of aerobic mesophilie

(Per gram)

Max 1000

Bacillus cereus

(Per gram)

Max 10 per gram

Sulfate – reducing Chostridia

Max 1000

Mold

(Per gram)

Negative

E. Coil

(Per gram)

Max 10

Coliform Count

(Per gram)

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