Wheat Gluten

Brand: LAYEG Gluten

Amount of Wheat Gluten determines quality of wheat red wheat that rise in spring and fall. Have most gluten because of that baking of bread is important than it.

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Analysis Of Vital Gluten of Wheat flour (Layegh Gluten)

Num	Specifications	Agreement Range
1	Humidity	Max 10%
2	Protein (N*6.25) in % dmc	Min 80%
3	Protein (N*6.25)	Min 75%
4	Fat	Max 2%
5	Raw Fibre	Max 1.5%
6	P-H	5.8 – 6.4
7	Aerob	Max 10⁴*5
8	Sulphit Reductase Colestridium	Max 50
9	Mold	Max 10²
10	Coliform	Max 10
11	Eshershiacoly	Neg
12	Ash	Max 2%
13	The particle size of 180 micrometer sieve	Max 25%
14	Water uptake per gram	Min 1.3
15	The particle size below 250 micrometer sieve	Min 95%
16	Malleability of gluten dough	Elastic (active)

Wheat Gluten

Brand: LAYEG Gluten

Analysis Of Vital Gluten of Wheat flour (Layegh Gluten)

End use :Spaghetti, Meat products ,Bakery & Protein improver

Prod . Licence from I.R.I.FDO 12/11473

Packing: Bags covered by 2 Layers polyethylene (25kg) or bags covered by 2 Layers paper bags laminated PP (25kg)

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