- Product Details
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Quick Details
-
Storage Type:
-
Store in a cool and dry place
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Specification:
-
25KG/BAG
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Manufacturer:
-
Vital Wheat Gluten
-
Ingredients:
-
Vital Wheat Gluten
-
Content:
-
Protein 75% (N 5.7); Protein 85% (N*6.25)
-
Address:
-
China
-
Instruction for use:
-
For baking, noodles
-
Place of Origin:
-
Beijing, China
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Brand Name:
-
DEUNORDLTDWHEAT
-
Model Number:
-
67890
-
Grade:
-
Top
-
Product Name:
-
Vital Wheat Gluten 25kg
-
Certificate:
-
HACCP
-
Type:
-
Vital Wheat Gluten Feed Grade
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Ideal for:
-
Breakfast Leavened Products
-
QC:
-
Halal
-
Protein:
-
Min.82%(N 6.25)
Quick Details
-
Packaging:
-
Bag
-
Shelf Life:
-
2 years
-
Weight (kg):
-
25 kg
-
Storage Type:
-
Store in a cool and dry place
-
Specification:
-
25KG/BAG
-
Manufacturer:
-
Vital Wheat Gluten
-
Ingredients:
-
Vital Wheat Gluten
-
Content:
-
Protein 75% (N 5.7); Protein 85% (N*6.25)
-
Address:
-
China
-
Instruction for use:
-
For baking, noodles
-
Place of Origin:
-
Beijing, China
-
Brand Name:
-
DEUNORDLTDWHEAT
-
Model Number:
-
67890
-
Grade:
-
Top
-
Product Name:
-
Vital Wheat Gluten 25kg
-
Certificate:
-
HACCP
-
Type:
-
Vital Wheat Gluten Feed Grade
-
Ideal for:
-
Breakfast Leavened Products
-
QC:
-
Halal
-
Protein:
-
Min.82%(N 6.25)
Key Specifications/ Special Features:
Key Specifications/ Special Features:
Wheat
flour is made from the grinding of wheat used for human consumption.
Soft flour is comparatively low in gluten.Soft flour is usually divided
into cake flour, which is the lowest in gluten, and pastry flour, which
has slightly more gluten than cake flour. Atta flour is a type of flour
used in India to make chapattis and other flat breads. Most of wheat's
important nutrients are located in the middle. The bran contains
insoluble fibre (important for digestive health), in complete protein,
some trace amounts of vitamin B, and Iron. Almost all of the vitamins B,
including folic acid, carotenes and other antioxidants High Fibre with
High Protein.
SPECIFICATION
Crop : recent
Moisture: 13 %
Ash: 0,54 %
Raw Gluten: 30 % min
Falling number: 280 – 300 sec
Water Absorbtion: 63 %
Peak: 5-6 min
Relaxation: 5 mm
Protein 100g: 11 g
Acidity: 1,8 °Specification
Crop : recent
Moisture: 13 %
Ash: 0,54 %
Raw Gluten: 30 % min
Falling number: 280 – 300 sec
Water Absorbtion: 63 %
Peak: 5-6 min
Relaxation: 5 mm
Protein 100g: 11 g
Acidity: 1,8
