Wheat Gluten Powder

    DESCRIPTION

    Vital wheat gluten is the water insoluble protein fraction isolated from wheat flour. It appears as a cream coloured, free flowing powder with a bland taste and odour

    AppearancePowder
    ApplicationsThis product is extensively used in the following food applications:
    breakfast cerals & snacks
    noodle manufacturing
    Fortified health food
    bread, hamburger buns and other bakery products
    Flour fortification
    pasta products
    pizza crust
    soups & sauces
    CN Code1109 00 00
    CAS No.93384-22-6
    EINECS No.2972335
    Raw MaterialWheat
    FunctionalityHigh water binding capacity,high elasticity, protein enhancement,thermosetting,film forming
    Allergen informationsPresent: Wheat, Gluten, Wheat starch

    SPECIFICATIONS

    MoistureMax 10 %
    Water
    (binding capacity)
    Typically 1.5ml/g
    Bulk DensityTypically 720g/l
    AshTypically 1%
    GranulationsMin 180μm: Max 1%
    Protein
    (Nx5.70 on dried basis)
    Min 75 %
    LabellingVital wheat gluten
    StorageStore inside, under dry conditions. For products delivered in bulk, there should be a clean storage (and circulation) system, protected for any potential contamination
    PackagingStandard packaging: Bulk, paper bags, big bags, supersacks, totes
    Shelf life24 months from date of production providing the recommended storage conditions arerespected

    MICROBIOLOGICAL

    Total plate countMax 10000 /g
    YeastsMax 500 /g
    MouldsMax 500 /g
    SalmonellaAbsent /25g


    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Tue 8 February 2011 (421)

    Product also known as : Allergen

Receive this spec by email

Receive this specification by email in PDF: