Product categories
Wheat gluten is a natural protein derived from wheat. Due to the delicate removal and proper drying of raw materials, our AllStarch vital wheat gluten distinguished by its original natural properties, therefore labeled as «vital gluten».
Gluten is used in baking, pasta production, as well as in meat and fish processing (sausages, etc.). In bakery production, gluten gives porous structure, crunchiness and aroma. It makes raw dough firm, elastic and easy to work with. During meat and fish processing, gluten is used as a natural binding protein component, which increases density. In pasta production, it is valued for its elasticity.
Baked goods | Processed meat and fish food |
Gives softness | Structure improvement |
Increases shelf life | Protein binder |
Taste improvement | Cost optimization |
Dough strength | Partial replacement of animal protein |
Gas retention | |
Structure improvement |
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