Wheat Gluten

Brand: LAYEG Gluten

Amount of 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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