1.Identification of product
Vital wheat gluten
Organoleptic properties light-tan colored powder, neutrall small and taste
Description Wheat gluten is extracted from flour by washing out the starch. Wheat gluten is a plant protein composed of two components gliadin and glutenin. Protein content is at least 77%. Gluten is insoluble in whater. It has ability to apsorb whater and viscoelastic properties.
2. Characteristics
Chemical properties: | Microbiology: |
Moisture | max. 12 % | TVC per 1gr (ml) | 50000 |
Fat | max. 2 % | Moulds and Yeasts per 1gr(ml) | 500 |
Ash | max. 2 % | Staphylococcus u 0.1gr (ml) | 0 |
Protein | min. 77 % (N x 6.25) | Clostridium per 0.1gr (ml) | 0 |
| Proteus per 0.1gr(ml) | 0 |
Salmonella per 25 gr | 0 |
E. coli u 0.1gr(ml) | |
3. Application
Bacery, paste, animal and pet food, fish food, meat industry, etc
4. Packaging
Paper bags 25 kg ili 50kg
5. Labeling
According to EU regulation for labeling
6. Storage / Transport
Storage: Keep in original packaging and store in a dry place relative humidity to 70%.
Transport: Clean and closed vehicles
7. Shelf-life
One year after production date
