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22.002
Organic wheat gluten
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Organic wheat gluten

22.002

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.

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Benefits

  • adjusting the protein content
  • improves the structure and the body of baked products
  • causes fine-pored, fluffy dough

Fields of Application

baking mixtures instant flours base for spice concoctions


Packaging

25 kg paper bag with PE inner bag, 750 kg/palette

Dipl. Ing. Josef Zach

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