Vital Wheat Gluten 75% Content - High Protein Wheat Gluten for Baking

Vital Wheat Gluten 75% is a premium-grade, food-grade wheat protein concentrate engineered to revolutionize dough performance in commercial baking applications. With 75% minimum protein content and optimized viscoelastic properties, this essential gluten powder enhances dough strength, gas retention, and product consistency across artisanal and industrial baking systems. Ideal for crafting allergen-conscious, high-rising baked goods, it serves as the backbone for modern bread, pastry, and plant-based hybrid formulations.

‌Key Functional Advantages‌

‌1. Dough Reinforcement Technology‌

• ‌Gluten Network Strength‌: Achieves 45–50% gluten index (ICC 155/1994 standard)
• ‌Water Absorption‌: 150–180% hydration capacity (vs. 60% in standard flour)
• ‌Gas Retention‌: Increases loaf volume by 25–30% in lean dough systems

‌2. Protein Optimization‌

• ‌Protein Content‌: 75–78% (dry basis, Kjeldahl method ISO 20483)
• ‌Amino Acid Profile‌: Rich in glutamine (35–38%) and proline (12–14%)
• ‌Ash Reduction‌: ≤0.8% mineral content through advanced extraction

‌3. Process Flexibility‌

• Thermal tolerance: Stable up to 160°C (320°F) during baking
• pH adaptability: Functional in dough systems from pH 4.5–8.0
• Freeze-thaw stability: Withstands 5 cycles without gluten network breakdown

‌4. Clean-Label Compliance‌

• Non-GMO Project Verified (ID: XXXXX)
• Allergen-friendly production (no cross-contact with nuts/dairy)
• EWG VERIFIED® for additive-free processing

‌Technical Specifications‌

• ‌Form‌: Free-flowing creamy powder
• ‌Particle Size‌: 95% through 100 mesh (150 μm)
• ‌Moisture‌: ≤8% (ISO 712)
• ‌Fat Content‌: ≤1.2% (ISO 11085)
• ‌Solubility‌: 85–90% in cold water (NSI method)
• ‌Color‌: Ivory white (CIE L* 80–85, a* 0.5–1.5, b* 10–12)
• ‌Microbial Standards‌: TPC <10,000 CFU/g; Salmonella absent/375g

‌Application Solutions‌

‌1. Commercial Bread Systems‌

• ‌Baguettes‌: 2–3% addition improves crust crispness (aw reduction 0.85→0.78)
• ‌Whole Grain Bread‌: Compensates for bran interference (25% volume recovery)
• ‌Frozen Dough‌: Extends freezer shelf life to 9 months (-18°C)

‌2. Plant-Based Hybrid Baking‌

• ‌Vegan Brioche‌: 5% substitution mimics egg elasticity (G’ 12,000 Pa)
• ‌Gluten-Reduced Products‌: Enables 30% gluten content labeling at 8% inclusion
• ‌Ancient Grain Blends‌: Stabilizes einkorn/spelt flours (mixing tolerance +40%)

‌3. Pastry & Specialty Goods‌

• ‌Croissants‌: Enhances layer separation (up to 81 distinct layers)
• ‌Steamed Buns‌: Maintains structural integrity during 30-min proofing
• ‌Pretzels‌: Optimizes surface blisters in lye baths (pH 13.5 stable)

‌4. Health-Conscious Formulations‌

• ‌High-Protein Bread‌: Achieves 20% protein content without gum additives
• ‌Low-Carb Products‌: Binds psyllium/flaxseed at 1:3 ratio
• ‌Clean-Label Pizza‌: Reduces cheese slide by 60% through enhanced dough tack

‌Quality & Regulatory Compliance‌

• FDA GRAS, EU Regulation (EC) 852/2004 compliant
• FSSC 22000 & ISO 22000 certified facilities
• Kosher (OU) and Halal certified
• Gluten Content Verification (<20 ppm gliadin via R5 ELISA)
• Prop 65 Compliant (ND acrylamide <5 ppb)

‌Sustainability Profile‌

• ‌Carbon Footprint‌: 0.8 kg CO₂eq/kg (cradle-to-gate)
• ‌Water Efficiency‌: 18% reduction vs. traditional extraction methods
• ‌Byproduct Utilization‌: Starch stream repurposed for bioethanol production
• ‌Non-Bleached Process‌: Eliminates chemical oxidizer waste

‌Formulation Guidelines‌

‌Standard Incorporation Protocol‌

1. ‌Hydration‌: Mix 1 part gluten with 1.5–2 parts water (25°C), rest 10 min
2. ‌Dough Development‌: Add 3–8% (flour basis) to weak flours during mixing
3. ‌Fermentation Control‌: Adjust yeast by 15–20% for optimal gas retention

‌Synergistic Systems‌

• ‌With Xanthan Gum‌: 1:10 ratio for gluten-free hybrid doughs
• ‌With Ascorbic Acid‌: 100 ppm enhances oxidation control
• ‌With Enzymes‌: 50 FBG amylase units/kg improves crust coloration

‌Packaging & Storage‌

Available in 25 kg multi-layer kraft bags with moisture barrier (WVTR <3 g/m²/day). Shelf-stable for 24 months at <25°C and RH <65%. Custom pre-mixes with flour/blends available.

Vital Wheat Gluten 75% represents the pinnacle of dough engineering technology, combining centuries-old baking science with modern production efficiencies. As global demand grows for high-quality, protein-enriched baked goods with clean labels, this versatile ingredient empowers bakeries to achieve industrial-scale consistency while maintaining artisanal quality. Backed by rigorous quality controls and sustainable production practices, it delivers reliable performance across all baking applications – from crusty sourdoughs to tender pastries.

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