Vital wheat gluten is obtained by physical extraction. It is separated from wheat flour by washing out the starch fraction and recovering the insoluble protein fraction. It is dried carefully in order to preserve its functional properties.

Vital wheat gluten adds quality and value characteristics to a variety of food applications by providing:

-Water absorption and structure building in whole-grain and artisan breads
-Strength and film forming in frozen dough applications
-Enhanced baking and mixing fermentation tolerance
-Extended shelf life in bakery goods
-Reduced breakage in pasta applications
-Binding and emulsification in vegetarian applications
-Structure and enhancement in cereals and snacks
-Texture adjustment and toughening in pasta and noodles, especially under excessive heat conditions.

Water content, %           8 max
Protein (N×5.7), %              75 min
Ash, %                           1.5 max
Fat, %                                    2 max
Crude fibre, %                 0.5 max