Wheat protein is produced as a by-product of wheat starch extraction. It consists mainly of gluten, the protein found in wheat, and water-soluble proteins. An aqueous extraction process using wheat flour, followed by drying, yields a functional protein raw material with a wide range of applications. Particularly noteworthy are its strong dough-forming ability and its water-binding capacity of up to 160 per cent, making it ideal for elastic doughs, light baked goods and textured meat alternatives such as seitan. We offer standardised wheat protein with consistently uniform functional properties, ensuring reliable quality and safe processing. It is used for protein fortification as well as for targeted texture and functional optimisation in vegan and vegetarian recipes.

Quality:organic, conventional

Origin: EU

Sectors: Food, Baked goods, Meat substitutes, Feed

Characteristics:vegan, lactose-free, water-binding, contains gluten

Protein content:approx. 80 %