Product Description
Gluten is a critical component of baking flours, where the gluten protein chains entrap air giving cakes its fluffiness. It helps standardise baking flour and helps sheet biscuit dough evenly. Gluten forms an net that entraps air and gasses released by leavening agents making breads soft. Whereas in the case of cookies the amount of gluten alters the cookie's dough sheeting hardness.
Powerful Dough EnhancerGluten's high protein content (minimum 75%) significantly improves dough elasticity and strength, making it fundamental for high-quality breads, pastas, and baked goods. It absorbs water efficiently, resulting in superior texture and structure. This functional property makes it a staple for bakers and food manufacturers seeking consistent, professional results.
Versatility Across ApplicationsFrom classic breads to innovative meat substitutes, gluten adapts to a diverse range of products. Its ability to provide structure and chewiness enhances bakery items, adds body to snacks and confectionery, and forms the basis of various plant-based proteins. This versatility drives its popularity in commercial kitchens and food processing units.
Safe, Consistent, and Allergen-AwareEach batch of gluten is manufactured and packaged under rigorous hygienic conditions to meet food grade and microbiological standards. The product contains only wheat gluten, making it suitable for individuals not sensitive to wheat or gluten proteins. Clear packaging and labeling ensure safe, informed use in any professional environment.
FAQ's of Gluten .:
Q: How should gluten powder be used in bakery products?
A: Gluten powder should be added at 2-5% of the wheat flour weight, adjusting according to the recipe's requirements. It should be mixed thoroughly with dry ingredients to promote even distribution and achieve optimal dough elasticity and structure.
Q: What benefits does gluten provide in food manufacturing?
A: Gluten's primary benefit is enhancing dough strength, elasticity, and chewiness in a variety of foods. It helps achieve superior texture in bread, pasta, meat substitutes, and snacks, while also improving water absorption and overall product quality.
Q: Where should gluten powder be stored for best results?
A: Store gluten powder in a cool, dry place, away from direct sunlight. Keep the packaging tightly sealed to protect against moisture and contamination, which helps maximize its shelf life of up to 24 months.
Q: When is gluten typically added during food preparation?
A: Gluten is usually mixed with dry ingredients at the beginning of the dough-making or mixing process, ensuring uniform dispersal and optimal development of dough structure during kneading or mixing.
Q: What allergen information should I be aware of when using gluten powder?
A: Gluten powder contains wheat and gluten, key allergens for some individuals. Always consider this when preparing food for those with gluten intolerance or wheat allergies and ensure proper labeling in finished goods.
Q: How does the manufacturing process ensure gluten's purity?
A: The manufacturing process isolates gluten proteins-mainly glutenin and gliadin-from wheat flour, achieving a high protein concentration (min. 75%) and meeting food-grade microbiological standards for safety and purity.
Q: What packaging options are available for gluten and how is it distributed?
A: Gluten is available in 25 kg multiwall paper bags with an inner liner for added protection. It is distributed and exported by manufacturers, wholesalers, and distributors throughout India, ensuring safe and efficient delivery for commercial use.
08045800156
Send Inquiry
Send Inquiry
Send SMS
