wheat gluten
Wheat gluten is a protein that forms very good viscoelastic properties when added with water. It is made from selected wheat flour qualities and untreated spring water. Depending on the application, gluten regulates moisture or binds large amounts of moisture. It stabilizes doughs and masses, increases the volume of baked goods and prolongs their shelf life, serves to adjust protein content and consistency. Wheat gluten is mainly used for bread, small and fine pastry, seitan vegetarian pasta and noodles.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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