Gluten flour, also known as vital wheat gluten, is a high-protein wheat flour that's commonly used to improve the elasticity and rise of bread dough. The primary ingredient in gluten flour is wheat flour, specifically the protein component of wheat called gluten.
Below are the steps taken to create Gluten flour!
Wheat Flour Selection: High-protein wheat flour, typically from hard wheat varieties, is selected for making gluten flour. This type of wheat flour naturally contains a higher concentration of gluten protein.
Washing Process: The wheat flour is mixed with water to form a dough-like mass. This mixture is then kneaded and washed with water to remove the starches and other soluble components. This process is usually repeated several times until the remaining substance consists primarily of gluten.
Drying: Once the gluten is separated from the starches and other components, it is dried to remove excess moisture. This results in a concentrated gluten powder, which is what we commonly refer to as gluten flour or vital wheat gluten.
Packaging: The dried gluten flour is then packaged and can be sold as-is or used as an ingredient in various food products, particularly in baking to improve dough elasticity and texture.
Nutritional Information:
(Typical analysis per 100g)
Energy 1423 kJ
Protein 73 g
Fat Total 0 g
Saturated 0 g
Carbohydrates 16 g
Sugars 0 g
Sodium 129 mg
Ingredients:
Rice flour
Allergens:
Packaged in a facility that processes peanuts, wheat and milk products
Storage:
Store item in an airtight container in a cool dry place.
Shelf Life:
Up to 12 months if stored correctly. See label for Best Before date.
Current Reviews: 2
