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Our new factory, which will manufacture wheat gluten 70,000tons, wheat starch 120,000 tons is being constructed. The wor
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The protein separated from soybean meal. They contain more than 90% protein. The basic principle of producing SPI is sim
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Gluvital vital wheat gluten is most commonly used in pasta, bakery and flour milling, but is also well suited for snacks and cereals. Key characteristics include: Good source of energy (4kcal/g) Highly digestible Robust protein content (Protein (Nx5.7) on dry basis: 75% min.) Visco-elastic Film forming Network forming Good water-holding capacity
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