Product
A functional wheat protein for dough strengthening, binding, water absorption, flour standardisation and protein enrichment.
Furaha Foods supplies Vital Wheat Gluten for commercial bakeries, flour mills, premix manufacturers, noodle producers, plant-based food companies and other industrial processors.
Its concentrated wheat-protein content and viscoelastic properties support structure, elasticity, water management and protein enrichment across a wide range of food and selected feed applications.
About the Product
Vital Wheat Gluten is a concentrated wheat protein valued for its ability to form an elastic and extensible structure when hydrated and mixed.
In bakery and dough-based applications, it can support dough strength, gas retention, handling and structural stability. In other formulations, it can function as a binder, texturising ingredient, water-management aid and source of additional protein.
It is used across bakery, flour milling, noodles, plant-based foods, processed products, breakfast cereals and selected animal-nutrition applications where additional structure, binding or protein content is required.
Specifications
| Item | Standard |
|---|---|
| Appearance | Light creamy white |
| Protein (N5.7 on dry basis) | 75% Min |
| Moisture | 6–8% Max |
| Ash | 1% Max |
| Granulate Size (% 198 micron) | 95% Min |
| Water Absorption (on dry basis) | 150% Min |
| Shelf Life | 24 months |
Allergen Information
Contains wheat and gluten.
Functionality
Supports stronger and more stable dough systems, particularly where the base flour or other ingredients provide insufficient gluten strength.
Supports dough elasticity, extensibility and the retention of fermentation gases in suitable bread and bakery formulations.
Provides water-binding capacity that can influence dough hydration, texture and processing behaviour.
Helps ingredients remain cohesive and supports shape and structural integrity in processed, formed and extruded foods.
Raises the wheat-protein content of suitable food formulations, subject to the finished product recipe and applicable labelling requirements.
Helps flour mills and premix manufacturers adjust protein functionality and manage performance variation between flour batches.
Applications
01 · Application
Vital Wheat Gluten supports dough strength, elasticity and gas retention in suitable bread and bakery formulations. It can help manufacturers manage doughs containing whole-wheat flour, fibre, seeds or other ingredients that may affect gluten development and processing performance.
02 · Application
Vital Wheat Gluten supports dough strength, extensibility, machinability and structure through mixing, forming, chilled storage and frozen handling. In noodles and pasta, it can contribute to firmness, chew and structural stability during processing and cooking.
03 · Application
Vital Wheat Gluten can be blended with flour to adjust protein functionality and support more consistent processing performance. It allows flour mills and premix manufacturers to develop blends for specific bakery, noodle or industrial applications. The required addition level must be established according to the base flour, target specification and finished application.
04 · Application
When hydrated and mixed, Vital Wheat Gluten forms an elastic protein network that can contribute binding, structure, bite and chew to plant-based food formulations. It may be used as a principal structural ingredient or in combination with other plant proteins.
05 · Application
Vital Wheat Gluten can support binding, water management, texture and structural stability in suitable processed and formed-food systems. Its performance will depend on the complete formulation, mixing conditions, processing method and inclusion level.
06 · Application
Vital Wheat Gluten can contribute binding, structure, chewiness and protein enrichment in suitable cereal and bar formulations. It may also support the integrity of clusters and extruded cereal structures during handling and packaging. Any protein or nutrition claim must be based on the complete finished-product formulation and applicable regulations.
07 · Application
In suitable grades and approved formulations, Vital Wheat Gluten can function as a protein ingredient, binder and texturising component in selected pet-food and aquaculture-feed applications. It can support cohesion during forming or extrusion and contribute to pellet or product structure.
08 · Application
Vital Wheat Gluten can contribute adhesive and film-forming properties in suitable batter and breading systems. It may support coating adhesion and structural integrity during processing, frying or baking. Performance must be confirmed in the complete coating system.
09 · Application
Where the product grade and technical requirements are suitable, Vital Wheat Gluten may be evaluated in selected non-food systems that require protein-based binding, adhesion or film formation. Suitability for non-food applications must be assessed according to the required grade, process, regulatory status and finished-use conditions.
Industries Served
Commercial Bakeries
Flour Mills
Premix Manufacturers
Pasta and Noodle Manufacturers
Pizza and Ready-to-Bake Manufacturers
Plant-Based Food Producers
Processed and Frozen-Food Companies
Cereal and Nutrition-Food Producers
Pet-Food and Feed Manufacturers
Industrial Formulators
Importers
Distributors
Production Process
A simplified visual overview of the typical process used to separate, dry and prepare vital wheat gluten.
Wheat-Flour Preparation
Wheat is milled and the required flour stream is prepared for processing.
Flour and Water Mixing
The flour is mixed with water to hydrate the wheat proteins.
Protein Development
Controlled mixing allows the hydrated gluten proteins to form a cohesive structure.
Starch Separation
The starch and other water-dispersible flour components are separated from the gluten fraction.
Gluten Collection
The wet gluten mass is collected for further processing.
Dewatering and Drying
Excess water is removed and the gluten is dried under controlled conditions.
Milling and Sieving
The dried gluten is milled and screened to achieve the required powder format.
Packing
The finished Vital Wheat Gluten is packed for storage and commercial supply.
Simplified educational overview.
FAQs
Vital Wheat Gluten is a concentrated wheat-protein ingredient produced by separating much of the starch from hydrated wheat flour before drying and milling the remaining gluten fraction. When rehydrated and mixed, it develops an elastic and extensible protein structure.
No. Wheat flour contains starch, protein and other components, while Vital Wheat Gluten is a concentrated wheat-protein ingredient containing substantially less starch. It is normally used as a functional ingredient rather than as a direct one-to-one replacement for flour.
It can strengthen the dough protein network and support elasticity, gas retention, handling and finished-product structure. The result depends on the base flour, other ingredients, formulation, mixing, fermentation and baking process.
Yes. Flour mills and premix manufacturers can use it to adjust protein functionality and develop flour blends for specific bakery or noodle applications. The required quantity should be established through flour analysis, formulation work and production trials.
Yes. When hydrated and mixed, Vital Wheat Gluten can form an elastic protein structure that supports binding, chew and structural integrity in seitan, burgers, nuggets and other plant-based products. Its suitability and inclusion level depend on the intended texture and complete formulation.
Yes. Customers can submit a sample request for formulation trials. Sample availability, quantity and delivery arrangements will be confirmed by the Furaha Foods team.
Whether you manufacture bread, flour blends, noodles, plant-based foods, cereals, processed products or feed formulations, contact Furaha Foods to discuss your application and supply requirements.
Recognised Standards and Certifications
