Gluten is a natural protein found in the endosperm of the wheat berry. It is the component in wheat responsible for giving dough elasticity, helping it to rise and keep its shape. It is also what gives bread it's chewy texture. Vital wheat gluten is made from wheat flour that has been hydrated to activate the gluten component. Once the gluten is activated, it is then processed to remove everything except the gluten. Upon isolation of the gluten, it is dried and ground back into a powder (flour).
Vital wheat gluten is used in a couple of different applications. Some artisan bread makers add a small amount to their whole grain bread recipes to improve elasticity and texture of their loaves. Also, it is widely used by vegetarians for its high protein content to make meatless entrees such as veggie burgers.
Moisture: ≤ or = to 9.0% Protein: ≥ or = to 75% Ash: ≤ 9.0 % or = to 2.0% Blend: 100% Wheat Gluten Treatment: None
Product shelf life is dependent upon storage conditions and is highly variable. Product should be stored under cool, dry, dark conditions in a humidity controlled environment. Industry standard for product shelf life, when stored under optimal conditions, is 24 months from date of manufacture.
Kosher (Orthodox Union)
Stored in an AIB Superior Rated Facility
Note: The information listed above about protein and ash content are averages only. They may change from year to year depending on growing conditions of the wheat. For the most up to date information, please contact our sales department by clicking here.