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Gluten wheat imp – Ingredienty. Razvitie, OOO | all.biz
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Gluten wheat imp

Gluten wheat imp

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  • 1.89 EUR/kg.  - from 25 kg.
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Company rating

75% of positive reviews from 4
5
5 years on Allbiz
Technical characteristics
  • Country of manufactureNetherlands
  • Expiration date1 of the year
  • Food energy1530 kJ / 100 g
  • Массовая доля белка в пересчете на а.с.в. (N*6,25), % не менее82
Description

Gluten wheaten dry

 

description of a product

Gluten wheat dry (a wheaten gluten) – water insoluble protein of a phytogenesis, in the course of hydration bulks up and forms fibers. Functional properties of gluten consist in high (180-200%) absorbing capacity, formation of stable elastic and elastic structure and heat stability at 85 °C.

Unsatisfactory quality of raw materials for production of food including bakery products, forces producers to use new approaches for ensuring their quality and nutrition value, for achievement of these purposes and use wheat gluten.

High quality of gluten – a guarantee of stable quality of a product.

 

Scope

The greatest number of a gluten in the world is applied:

– at bread baking, at production of rolls, bread, cakes, cookies directly at the baking enterprises;

– at production of the test for pasta and various ravioli (pelmeni, vareniki, etc.), pizza;

– for enrichment of flour at the flour-grinding enterprises, by production of pasta;

– at production of forcemeat for sausages (boiled and half-smoked sausages and semi-finished products), chopped semi-finished products and semi-finished products in the test;

– by production of cheeses, forages and food simulators ("seafood", etc.);

– the dry gluten can replace soy isolate or soy flour;

– for a breading and glazing of foodstuff

 

DOSAGE

– 1-3% (when processing flour with the lowered maintenance of a gluten at all ways of a testoprigotovleniye (basic, bezoparny, accelerated);

– to 2% (for improvement of physical and rheological properties of the test and quality of bread from wheat flour);

– 4-6% (for improvement of structure of porosity and specific volume of bread when processing flour with low baking properties);

– for production of the dumplings test and macaroni flour the optimum maintenance of a gluten in flour makes about 28-30%;

– 2-20% (at preparation of cookies);

– 5-50% (for preparation of stuffings for flour confectionery);

– 1-2% (at production of pizza);

– 3-6% (by production of processed cheeses);

– 2-6% in a dry form (at preparation of meat and sausage forcemeat)

 

 

 

 

 

 

qualitative characteristics

Name of an indicator

Value of an indicator

Organoleptic indicators

Appearance

uniform loose powder

Color

from cream to yellow or light brown

Smell and taste

peculiar to dry wheat gluten without foreign smacks and smells

Physical and chemical indicators

Mass fraction of moisture, % no more

8,0

Mass fraction of protein in terms of a.s.v. (N*6,25), % not less

82,0

Mass fraction of the general ashes in terms of a.s.v., % no more

1,0

Absorbing capacity on water, %, not less

150

Nutrition value on 100 g of a product proteins – 75 g, carbohydrates – 15 g
Power value on 100 g of a product

360 kcal / 1530 kJ

Microbiological indicators and indicators of safety

On microbiological indicators, the maintenance of toxic elements, mycotoxins, pesticides conforms to requirements of TR CU 021/2011 "About safety of food products"

The product does not contain GMO! Is allergen.

 

Producer and country of origin

Royal Ingredients Group BV, Holland

 

PACKING

Bags paper with a net weight of 25 kg.

 

STORAGE CONDITIONS

Expiration date of 12 months from the date of production.

To store in the dry, cool place at a temperature not above 25 °C.

 

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