Specifications

VITAL WHEAT GLUTEN

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