Product Overview
Vital Wheat Gluten is an incredibly versatile, highly concentrated natural protein extracted from premium wheat flour. Known for its remarkable viscoelastic properties, it acts as a binder and structural enhancer in a vast array of food applications.
Whether you are looking to increase the volume of artisanal breads, improve the bite and texture of pasta, or formulate high-protein, plant-based meat alternatives (seitan), our Vital Wheat Gluten provides consistent, reliable performance.
Key Highlights
Functional Benefits
Essential for modern baking and the booming plant-based industry.
Dough Conditioning
Improves the mixing tolerance, gas retention, and structural integrity of doughs, especially when using weak or non-wheat flours.
Meat Alternatives
The foundational ingredient for Seitan, providing the distinct chewy, fibrous texture required for high-quality vegan meats.
Moisture Retention
Helps retain moisture in baked goods, resulting in a softer crumb that stays fresh for an extended period.
Protein Fortification
A natural, label-friendly way to boost the overall protein content of cereals, snacks, and nutritional bars.
Pasta & Noodle Quality
Reduces cooking loss, improves firmness, and provides a superior 'al dente' bite to extruded pastas and noodles.
Pet Food Binding
Widely used in the pet food industry to improve the texture, shape retention, and nutritional profile of kibble and canned foods.
Technical Specifications
Typical Analysis
| Protein (N x 5.7, dry basis) | ≥ 75.0% - 80.0% |
| Moisture | ≤ 8.0% |
| Ash | ≤ 1.0% |
| Water Absorption Rate | ≥ 150% |
| Fat | ≤ 2.0% |
General Information
| Appearance | Light Cream to Yellowish Powder |
| Odor / Taste | Bland, characteristic wheat |
| Granulation | 95% passes through 60 mesh |
| Standard Packaging | 25 kg Multi-wall Kraft Bag |
| Shelf Life | 24 Months |
Frequently Asked Questions
Vital Wheat Gluten is a natural protein derived from wheat flour. It is produced by hydrating the flour to activate the gluten and then washing away the starch, leaving behind a highly concentrated, elastic protein powder.
When added to dough, it significantly increases the dough's elasticity and gas retention. This results in breads with better volume, a lighter crumb, extended shelf life, and a chewier texture. It is especially useful when baking with whole grain or low-protein flours.
Yes, it is the primary ingredient in Seitan (often called 'wheat meat'). Because of its meat-like texture when cooked, it is heavily used as a base for plant-based sausages, burgers, and other meat alternatives.
Our premium Vital Wheat Gluten contains between 75% to 80% protein, making it an excellent functional and nutritional additive.
It should be stored in a cool, dry, and well-ventilated area away from direct sunlight and moisture to maintain its functional properties and prevent clumping.
