Wheat dry gluten Cargill

"The dry wheat gluten (wheat gluten) - water-insoluble protein of plant origin, in the process of hydration swells and forms a fiber. Functional properties of gluten are high (180-200%) absorption capacity, the formation of a stable elastic structure and thermostability at 85°C. the Poor quality of raw materials for the production of food products, including bakery products, forcing manufacturers to use new approaches to ensure high quality and nutritional value, to achieve these goals, and use wheat gluten. High quality gluten - guarantee stable product quality. The greatest amount of gluten in the world applies: when baking, making muffins, bread, cupcakes, cookies directly on the baking enterprises; making up the dough for the pasta and a variety of ravioli (dumplings, dumplings, etc.), pizzas; for the enrichment of flour in the maquila industry, in the production of pasta; in the manufacture of minced meat for sausages (cooked and smoked sausages and semi-finished products), chopped semi-finished products and semi-finished products test; in cheese production, feed and food simulators ("seafood", etc.); dry gluten can replace isolated soy protein or soy flour; for breading and glazing food. Dosage: 1-3% (during the processing of flour with reduced gluten content in all the ways of restorilonline (sponge dough method, straight dough, fast); to 2% (to improve the physical and rheological properties of dough and quality of bread from wheat flour); 4-6% (to improve the structure, porosity and specific volume of bread during the processing of flour with low baking properties); 28-30% for the production of dumpling dough and pasta flour optimal gluten content in flour is approximately; 2-20 % (for baking cookies); 5-50 % (for the preparation of fillings for flour confectionery products); 1-2% (in the manufacture of pizza); 3-6% (for the manufacture of processed cheese); 2-6% in dry (when cooking meat and sausage mince) Quality characteristics: Indicators:Characteristics and norms: Appearance:homogenous free-flowing powder Odor and taste:peculiar to wheat gluten dry, without foreign tastes and odors Color:from cream to yellow or light brown Mass fraction of moisture, % no more than:9 Mass fraction of protein based on.with.in. % less than:70 Mass fraction of total ash in terms of and.with.in. % not more than 1,5 The time of agglomeration, sec, not more than 40 Absorption capacity for water, %, not less:150 Nutritional value per 100 g of product:protein - 70 g, carbohydrates - 15 g Energy value per 100 g of product:340 kcal Safety indicators: microbiological indicators, the content of toxic elements, mycotoxins, pesticides do not exceed the permissible levels set by SanPiN 2.3.2.1078-01 (ADJ. Ind. 1 1.9.1, 1.9.1.1). The product does not contain GMO! Is an allergen. Manufacturer and country of origin: LLC "Cargill", Russia. THAT 9189-005-00365517-06 Packing: paper Bags with polyethylene liner, net weight 25 kg. Storage: Storage:keep in dry ventilated warehouse without foreign smell, not affected by pests pests of flour, at a temperature not above 25C relative humidity not more than 70%. Shelf life:24 months in unopened original packaging. Country of origin: Russia" Min. 18 tons The price of 1.6$/kg FOB Saint-Petersburg