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Main characteristics of the product | ||
Product composition | The product obtained from the integrated processing of wheat | |
Appearance | Powder product | |
Color | Cream to yellow or light brown | |
Scent | Peculiar to wheat gluten, odorless | |
Method of use | Do not eat directly | |
Intended product handling | Used in the food industry to improve the quality of grain products |
Quality Specification | ||
Appearance | from creamy light to yellow or brown powder | |
Odour | proper to wheat gluten | |
Moisture | 10% max | |
Protein | 70%+ min (DS) | |
Ash | 2% max | |
Waterbinding capacity | 150% min |