Gluten

Definition:
the gluten, is a combination of protein, carbohydrate and fat and when, the dough is washed and the starch and the soluble materials in water, are separated, it remains like an elastic mass and also, this changes to the bright-brown powder, due to drying and milling. And the gluten existing in Iranian flour null, is often between 8.5 to 11 percent that this percent, is related to the way of milling and the quality of wheat.

WHEAT GLUTEN

Routine Packing: 25 Kg/bag

Place of origin : IRAN

QC : Kosher, Halal , ISO

Payment term : T/T or L/C

Port of Dispach : Bandar Abbas , Bazargan , Mehran , …

Application :the wheat gluten, can be used in many industries like producing Macaroni to increase the protein and preventing the Macaroni break because of proper elasticity- in sausage industry, because of high water and protein absorption and proper volume giving- in industrial bread craft to increase the flour power- in animal feed industries to gain proper protein and high viscosity and water absorption feature.

Production Description: