Concentrated Wheat proteins

Protéines et gluten de blé biologiques 3

Specificities

A range of highly concentrated wheat proteins (80% protein content)

Strengths

  • Better baking dough stability
  • Increase of vegetable proteins content
  • Wheat gluten is also a key ingredient of meat substitutes

Main products

  • VITAL WHEAT GLUTEN with viscoelastic properties
  • GLUSTAR without viscoelastic properties
  • GLUSOL hydrolyzed gluten without viscoelastic properties and soluble