Wheat Gluten

Vital wheat gluten is the protein fraction of wheat, separated from the starch and dried. Added to flour, it restores elasticity and gas retention, which is why bakers use it to correct weak flour.

Applications

• Bread and bun flour fortification
• Whole-grain and multigrain loaves
• Noodles and pasta
• Meat alternatives such as seitan
• Pet food

Supply

Grade, packing and origin are confirmed with each offer. Send us your specification or application and we will match it.