combine products to fill min 90% of a '20 FCL


natural source of protein, derived from wheat flour, vital wheat gluten provides unique viscoelastic properties to foods, while being label-friendly, especially in bakery applications.

wheat gluten adds quality and value characteristics to a variety of food applications by providing:

  • Water absorption and structure building in whole-grain and artisan breads;
  • Strength and film forming in frozen dough applications;
  • Enhanced baking and mixing fermentation tolerance;
  • Extended shelf life in bakery goods;
  • Reduced breakage in pasta applications;
  • Binding and emulsification in vegetarian applications;
  • Structure and enhancement in cereals and snacks; and
Size Guide
x x y x z