Specificities

A range of highly concentrated wheat proteins (80% protein content)

Strengths

• Better baking dough stability
• Increase of vegetable proteins content
• Wheat gluten is also a key ingredient of meat substitutes

Main products

• VITAL WHEAT GLUTEN with viscoelastic properties
• GLUSTAR without viscoelastic properties
• GLUSOL hydrolyzed gluten without viscoelastic properties and soluble