Vital Wheat Gluten

Vital Wheat Gluten is a natural protein found in wheat which contains a minimum of 75% protein. It is produced by leaching wheat flour dough in water until all the starch dissolves leaving insoluble gluten as an elastic mass.

 Vital Wheat Gluten commonly used for :
  • Improving the texture and quality of wheat flour and thus improving its end products such as noodle
  • Adding 1% - 2% to bread dough improves the texture and elastically of the dough. It helps the dough to rise and stay risen during the baking process. This is often used by the commercial bakeries to produce light texture breads.
  • Can be use to substitute meat for vegetarian food.
  • Vital Wheat Gluten can be used to increase elasticity for meat product such as sausage
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