HWP hydrolyzed wheat protein 80%-85% hydrolysed wheat protein

HYDROLYSED WHEAT GLUTEN(HWG)is a product prepared by an enzymatic hydrolysis of vital wheat gluten. It can be used in bakery products, dairy products, nondairy creams, nutrition rice flour, chewy candies, and protein source for fermentation, meat products, milk powder replacement, non-egg yolk dressing, emulsified sauces, and beverages. It can also be used as feed for ablactating.

Bakery

HWG softens dough and increases their machinability. It reduces the elasticity but increases the extendibility of dough. The effects of HWG the parameters of the Chopin alveograph are as follows:

l P/L (parameter linked to elasticity): 10~30% decrease
l G (parameter linked to volume): 3~10% increase

HWG is particularly designed for laminated products like croissants. The average dosage is about 0.4% of the flour weight. HWG reduces waste time during the dough preparation and increases machinability and dough cohesion.

Recommendation

The addition level of HWG is in a range of 0.3 to 0.8% of the weight of flour, depending on its strength.

Application

HWG can be used in the following bakery products: bread, croissants, Danish pastries, pie, plum pudding, butter cake, sponge cake, cream cake, pound cake ...

Feed

HWG can be used as protein source to fortify feed nutrition. Because of its vegetable origin, it is free of concerns of bird flu, BSE, and other concerns related to animal proteins.

Like wheat gluten, HWG should rate rather low on the Protein Efficiency Ratio (P.E.R.) scale (0.7~1.0) when compared to the standard reference casein value (2.5). These values reflect a deficiency in the essential amino acid, lysine, a characteristic shared by most cereal grains. Indeed, vegetable proteins in general rate low on the P.E.R. scale due to low contents of one or more essential amino acids. Blends of different vegetable proteins often result in higher P.E.R. values than the arithmetic average of the components.

Such is the case with wheat gluten, low in lysine but high in methionine and cystine, when blended with soy flour. High in lysine but low in methionine, soy flour has a P.E.R. value of about 2.0. Blending soy flour and wheat gluten has a synergistic result: at a wheat gluten/soy flour protein ratio of 30:70, a P.E.R. value of 2.4 is achieved. Similar effects are predictable for other food systems where excess lysine is available from meat, milk solids or other sources. HWG in combination with other proteins can have solid nutritional impact.

HWG is strongly recommended for ablactating for piglets and other animals.

Our package: 15kg,20kg or 25kg/bag;

We can also pack as per customer's request;

We have more than 20 years' experience on export, our products have been sold to over 40 countries including European Union,Russia,America, the Middle East, Japan,South Korean and Southeast Asia and so on. Our quality and price enjoying a good reputation on word.

Green has passed the Certifications of GMP, ISO9001:2008,QS, HACCP, HALAL and KOSHER.

Our mission is to provide the high quality products with superior customer service and reasonable price. We have always strived to establish long term relationships based on responsibility, efficiency, professionalism, commitment and trust with our customers. We appreciate and welcome the opportunity to serve you and become your trusted partner.

1. TOP 10 Food enterprises in China with over 15 years of experience.

2. 24 hours custome service, help you to resolve your questions anytime you want.

3. Arrange the orders and shipping with customer's requests in time, According to the different countries export policy provide complete customs clearance documents.

4. 1000 m2 owned office and 30000 m2 warehouse which assure you of work efficiency and storage.

5. Variety of products: more than2000 products with competitive price.

6. After-sales service: we can in charge of all if our products have quality problems.

7. Provide a price trend, ensure the clients can know about marketing information in time.

1. What's your payment terms?
T/T or L/C.

2. How about the packing?
Usually we provide the packing as 20KG/BAG,25 kg / bag or carton,drum. We can also package as per customer's request.

3. What documents you provide?
Usually, we provide commerical Invoice, Packing List, Bill of loading, COA , Health certificate and Origin certificate. If your markets have any special requirements, let us know.

4. What is loading port?
Usually is Qingdao.

5.What's the delivery time?
Usually, we delivery the goods within 15 days after received deposit payment