China Factory Manufacture Popular Sale Nutrition Enhancer Vital Wheat Gluten Powder
Model NO.
Vital Wheat Gluten
Resource
Natural
The content of active substances
61%~90%
Specification
25kg/bag, 1000kg/bag
Trademark
Xinrui Guan
Origin
China
HS Code
1109000000
Production Capacity
3500 Mt/Months
Reference Price
$ 1,215.00 - 1,350.00
Description
Product Description
We are the biggest manufacture and exporter of vital wheat gluten in Shandong province, China, we have big advantage in this field:
1. Professional: Our factory adopts international most advanced product technology and equipment to produce the best and consistent quality of products ,We manufacture and export vital wheat gluten for 6 years and our customers from all over the world, we keep all of them profitable all the time.
2. Best price: We always offer the best and competitive price than other providers.
3. Quick action. We usually provide products more quickly than other suppliers
4. Good service: We not only provide vital wheat gluten, both provide our good service to our customers.
We supply vital wheat gluten meal with 25kgs bag or 1000kgs bulk, we are one of the biggest suppliers in China, hope to cooperate with you.
1. Professional: Our factory adopts international most advanced product technology and equipment to produce the best and consistent quality of products ,We manufacture and export vital wheat gluten for 6 years and our customers from all over the world, we keep all of them profitable all the time.
2. Best price: We always offer the best and competitive price than other providers.
3. Quick action. We usually provide products more quickly than other suppliers
4. Good service: We not only provide vital wheat gluten, both provide our good service to our customers.
We supply vital wheat gluten meal with 25kgs bag or 1000kgs bulk, we are one of the biggest suppliers in China, hope to cooperate with you.
We have full sets of certifications, such as KOSHER, HALAL ,HACCP, BRC, ISO9001, ISO22000 & IP certified.
1.Bread.
In the production of bread making flour, adding 2-3% wheat gluten powde (which can be increased or
decreased according to the actual situation) can obviously improve the water absorption and enhance the
stirring resistance of dough, shorten its fermentation time, increase the volume of bread products, make the
texture of bread delicate and even, and greatly improve the color, appearance, elasticity and taste. It can
also retain the bread aroma and moisture, keep fresh and ageless, prolong the storage life and increase the
nutritional ingredients of bread.
2. Noodles, vermicelli and dumplings.
In the production of instant noodles, vemicelli and dumplings, adding 1-2% wheat gluten powde can
obviously improve the processing properties of products, such as pressure resistance (convenient for
transportation and storage), bending resistance and tensile resistance, and increase the tenacity of noodles
(improve taste), which is not easy to be broken, has soak resistance and heat resistance.Tasted slippery,
non-sticky, rich in nutrition.
In the production of bread making flour, adding 2-3% wheat gluten powde (which can be increased or
decreased according to the actual situation) can obviously improve the water absorption and enhance the
stirring resistance of dough, shorten its fermentation time, increase the volume of bread products, make the
texture of bread delicate and even, and greatly improve the color, appearance, elasticity and taste. It can
also retain the bread aroma and moisture, keep fresh and ageless, prolong the storage life and increase the
nutritional ingredients of bread.
2. Noodles, vermicelli and dumplings.
In the production of instant noodles, vemicelli and dumplings, adding 1-2% wheat gluten powde can
obviously improve the processing properties of products, such as pressure resistance (convenient for
transportation and storage), bending resistance and tensile resistance, and increase the tenacity of noodles
(improve taste), which is not easy to be broken, has soak resistance and heat resistance.Tasted slippery,
non-sticky, rich in nutrition.
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