|
| Brand Name: | OEM/Renze |
| Model Number: | Food Grade |
| MOQ: | 1000 kilograms |
| Price: | USD$1.2-3/kilograms |
| Parameter | Specification |
|---|---|
| Product Name | Vital Wheat Gluten Flour (Organic) |
| Brand | Renze |
| Net Weight | 25 kg (55.1 lbs) |
| Protein Content | ≥ 75% (Dry Basis) |
| Moisture Content | ≤ 10% |
| Ash Content | ≤ 1.5% |
| Particle Size | 100-200 mesh (Fine Powder) |
| Gluten Strength | High (Strong Elasticity) |
| Water Absorption | 1:1.5 - 1:2 (Gluten:Water) |
| Origin | Organic Soft Wheat Grains |
| Application | Pizza Dough, Pasta, Bread, Bakery, Seitan |
| Certification | Organic (If applicable, e.g., USDA, EU) |
| Shelf Life | 12-24 months (Cool & Dry Storage) |
| Packaging | Multi-layer Kraft Paper Bag with Inner Liner |
→ It enhances elasticity, water absorption, and structural integrity, ensuring better rise and chewiness in baked goods.
→ No, it is pure wheat gluten, but it can be blended into mixes to boost protein in reduced-gluten formulations.
→ Typically 1-3% for bread, up to 5-10% for high-protein doughs like bagels or pizza crusts.
→ It adds minimal flavor but significantly improves texture—chewier bread, firmer pasta, and more resilient doughs.
→ Yes, it’s plant-based and commonly used in seitan and meat alternatives for its high-protein, fibrous texture.
→ Keep sealed in a cool, dry place (away from humidity) to maintain quality for up to 2 years.
→ Partially—it adds binding properties but won’t replicate eggs’ leavening or moisture. Best combined with other ingredients.
→ Organic certification ensures no synthetic pesticides or GMOs, appealing to health-conscious consumers and clean-label brands.
→ It’s concentrated gluten (75%+ protein) vs. flour’s 10-14%, making it a functional booster, not a direct substitute.
→ Absolutely. Its consistent quality works well in mixers, extruders, and automated baking systems.
This format anticipates user queries with clear, technical answers—ideal for websites, packaging, or B2B sales. Let me know if you'd like refinements!
