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Gluten wheaten dry (Cargill) – Ingredienty. Razvitie, OOO |
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Gluten wheaten dry (Cargill)

Gluten wheaten dry (Cargill)

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Russia, St petersburg
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6 years on Allbiz
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Technical characteristics
  • BrandКаргилл
  • Country of manufactureRussia
  • DesignПо согласованию
Gluten wheaten dry (Cargill)

Gluten wheat dry (a wheaten gluten) - water insoluble protein of a phytogenesis, in the course of hydration bulks up and forms fibers. Functional properties of gluten consist in high (180-200%) absorbing capacity, formation of stable elastic and elastic structure and heat stability at 85 °C. Unsatisfactory quality of raw materials for production of food including bakery products, forces producers to use new approaches for providing their quality and nutrition value, for achievement of these purposes and use wheat gluten. High quality of gluten - a guarantee of stable quality of a product.

The greatest number of a gluten in the world is applied:

  • at bread baking, at production of rolls, bread, cakes, cookies directly at the baking enterprises;
  • at production of the test for pasta and various ravioli (pelmeni, vareniki, etc.), pizza;
  • for enrichment of flour at the flour-grinding enterprises, by production of pasta;
  • at production of forcemeat for sausages (boiled and half-smoked sausages and semi-finished products), chopped semi-finished products and semi-finished products in the test;
  • by production of cheeses, forages and food simulators ("seafood", etc.);
  • the dry gluten can replace soy isolate or soy flour;
  • for a breading and glazing of foodstuff.


  • 1-3% (when processing flour with the lowered maintenance of a gluten at all ways of a testoprigotovleniye (basic, bezoparny, accelerated);
  • to 2% (for improvement of physical and rheological properties of the test and quality of bread from wheat flour);
  • 4-6% (for improvement of structure of porosity and specific volume of bread when processing flour with low baking properties);
  • 28-30% for production of the dumplings test and macaroni flour make the optimum maintenance of a gluten in flour approximately;
  • 2-20% (at preparation of cookies);
  • 5-50% (for preparation of stuffings for flour confectionery);
  • 1-2% (at production of pizza);
  • 3-6% (by production of processed cheeses);
  • 2-6% in a dry form (at preparation of meat and sausage forcemeats)

Qualitative characteristics:

Indicators: Characteristic and norm:
Appearance: uniform loose powder
Smell and taste: peculiar to dry wheat gluten without foreign smacks and smells
Color: from cream to yellow or light brown
Mass fraction of moisture, % no more: 9
Mass fraction of protein in terms of a.s.v., % not less: 70
Mass fraction of the general ashes in terms of a.s.v., % no more: 1,5
Agglomeration time, sec., no more: 40
Absorbing capacity on water, %, not less: 150
Nutrition value on 100 g of a product: proteins - 70 g, carbohydrates - 15 g
Power value on 100 g of a product: 340 kcal

Safety indicators
: On microbiological indicators, the maintenance of toxic elements, mycotoxins, pesticides does not exceed the admissible levels established the SanPiN (enc. 1 Indus. 1.9.1, The product does not contain GMO! Is allergen

Producer and country of origin: LLC Cargill, Russia. TU 9189-005-00365517-06

Packing: Bags paper with a polyethylene insert with a net weight of 25 kg.


Storage: in the dry aired warehouses without foreign smell which are not infected with wreckers flour wreckers at a temperature not above 25C relative humidity of air no more than 70%.
Period of storage: 24 months in the closed original packing.
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