$2.50
High protein content (typically ≥ 75%)
Excellent elasticity and extensibility
Strong water absorption capacity
Improves dough stability and gas retention
Enhances texture and volume of baked products
Natural plant-based protein source
Cost-effective functional ingredient
Bakery: bread, buns, pizza dough, pastries
Flour improvement: enhancing weak flour quality
Noodles & pasta: improving texture and chewiness
Plant-based products: meat substitutes, vegetarian foods
Snacks: extruded products and textured protein foods
Food processing: protein enrichment
Appearance: Light yellow powder
Protein (dry basis): ≥ 75%
Moisture: ≤ 10%
Ash: ≤ 1.0%
Water absorption: ≥ 150%
Mesh size: 80 mesh (customizable)
Microbiology: Conforms to food-grade standards
Vital Wheat Gluten is a natural protein extracted from high-quality wheat flour through a wet milling process. It is rich in gluten proteins (gliadin and glutenin), which provide excellent elasticity, extensibility, and water absorption properties.
The product appears as a light yellow powder and forms a viscoelastic dough when hydrated. It is widely used in food processing to improve dough strength, texture, and volume, making it an essential ingredient in bakery and flour-based products.
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