VITAL WHEAT GLUTEN SPECIFICAITON

Product Description:

Appearance: creamy light yellow powder

Taste & odor: neutral, bland and free from objectionable odors

Specification:

Moisture :                                                 max. 9 %

Protein (Nx6,25) :                                     min. 82 %

Protein (Nx5,7) :                                       min. 75 %

Ash :                                                       max. 1,0 %

Fat :                                                               max. 2,0 %

Water binding capacity :                                   min. 150 %

Arsenic (ppm) :                                         max. 1.0

Lead (ppm) :                                             max. 0.5

Mercury(ppm):                                          max. 0.2

Cadmium(ppm):                                        max. 0.1

Total plate count :                                     max. 10.000 per gram

Yeast & moulds :                                      max. 200 per gram

Coliform :                                                 absent in 10 gram

Staph. Aureus :                                         absent in 1 gram

Salmonella :                                             absent in 25 gram

Packing: 25 kg paper-plastic bags with PE Liner; 1 metric ton big bags.

Storage: store in cool, dry, well ventilated areas.

Shelf life: 2 years provided stored under proper conditions.

Application

1)       Milling industry: Used to enhance the flour quality. Allows for production of the flour with a predefined percentage of raw gluten of high quality.

2)       Bakery industry: Increases gas-binding capability, improves texture and increases volume and shelf life period of the final product.

3)       Confectionary industry:  Used for production of biscuits using low gluten flour, as well as for layered, sponge, shortcrust and choux semiproducts.

4)       Pastry industry: Increases the dough ability to hold the strain during pressing. Increases elasticity and eliminates stickiness of boiled products.

5)       Semi-ready products: Reduces overcooking effect of the product, increases elasticity of dough, lowers stickiness of the products.

6)       Meat products: Used for production of meat and cutlet stuffing/mince, providing homogenous structure of meat stuffing/mince and sausages. Increases the protein percentage, improves structure and taste faculties of the final product.

7)       Feed industry: Wheat gluten is widely used as a binding agent during production of meat substitutes by extrusion and boiling. It is stable during sterilization and is a highly digestible concentrated source of protein.

8)       Aqua feed: Binding qualities and high digestibility of wheat gluten are especially worthy for use in various granulated raw or texturized feed for fish or marine animals (shrimps, salmon, eels)

9)       Milk substitutes and piglet feed: Highly recommended as a protein substitute due to high digestibility, colour and aroma.