Organic wheat gluten
Gluten is a collective term for a mixture of different protein compounds which occurs in the meal of certain cereals. Gluten is produced by leaching out the starch from the meal. Gluten has a central meaning for the bakery properties of flour.
- adjusting the protein content
- improves the structure and the body of baked products
- causes fine-pored, fluffy dough
Fields of Application
25 kg paper bag with PE inner bag, 750 kg/palette