Food Ingredients
Functional proteins and starches for bakery, meat, plant-based and beverage manufacturing.
BRCGS Grade B
ISO 22000
Halal JAKIM
ISCC PLUS
Packaging options and current pricing are quoted per order — please send an enquiry for a quotation.
Vital Wheat Gluten — 25 kg Bag
Protein: min. 75% (N×5.7) · Food Grade
Raises protein content and strengthens weak dough. Used in bread, noodles and meat analogues.
Vital Wheat Gluten — 1000 kg Bulk Bag
Protein: min. 75% (N×5.7) · Food Grade
Loose 1000 kg jumbo bags (no pallets) for industrial bakeries and high-volume plants. Supplied by 20ft container or bulk vessel.
Vital Wheat Gluten 25 kg
- Proteinmin. 75% (N×5.7)
- Moisture≤ 10%
- Ash≤ 1.5%
- Water absorption≥ 150%
- Fat≤ 2.0%
- Fibre≤ 1.5%
- Lead time7–10 working days
- TermsFOB Qingdao / Tianjin
What It Does in Your Process
Three functional roles, depending on where you use it.
Dough Strengthening
Improves gas retention and volume in bread and laminated products.
Water Binding
Holds moisture in processed meat, improving yield and sliceability.
Protein Fortification
Raises declared protein in plant-based and cereal products.