25kg Packaged Wheat Gluten Flour from Liaocheng, Shandong

Xinruiguan wheat gluten powder, commonly known as vital wheat gluten, is a by-product of wheat starch production.

Xinruiguan gluten powder possesses excellent physical properties such as good viscoelasticity, water absorption, emulsification, film-forming ability, and a mild, mellow aroma. These properties give Xinruiguan gluten powder promising application prospects. It is widely used in the food industry, for example: grilled gluten, fried gluten puffs, water gluten, baked gluten, sweet and sour "pork" (vegetarian version), vegetarian sausages, vegetarian duck, etc.

Xinruiguan gluten powder product specifications: moisture content less than 8.8%; crude protein content (N×6.25, dry basis) greater than 82%; ash content (dry basis) less than 2.0%; fat content (dry basis) less than 1.0%; fineness: 100 mesh.

Characteristics of Xinruiguan vital wheat gluten:

1) Vital wheat gluten is not classified into food grade and feed grade; Xinruiguan vital wheat gluten is produced using the Ruixiu continuous method and is generally used for food grade.

2) Low ash content: This directly affects the appearance and taste of the gluten powder. Xinruiguan gluten powder has low ash content, is clean and hygienic, and generally meets export requirements, which is related to production, equipment, and on-site management.

3) Low moisture content: Gluten powder with high moisture content affects weight, increases hygroscopicity, is prone to caking, and has a shortened shelf life. Xinruiguan gluten powder has low moisture content, making it more cost-effective. This is due to increased water treatment cycles during production and high protein content, which significantly increases costs.

4) Low fat content: High fat content in gluten powder can accelerate product spoilage. High fat content is due to insufficient processing, possibly because the germ part is not completely removed. Xinruiguan gluten powder's fat content does not exceed standards, which is related to the production process of the manufacturer.

5) High water absorption rate: Good activity of the gluten powder, resulting in high yield when making gluten skewers, is the main criterion for evaluating the quality of gluten powder. Xinruiguan gluten powder meets the water absorption requirements due to the company's computer-controlled drying machinery, triple horizontal decanter centrifuges, and employee operational skills.

6) High protein content: Xinruiguan gluten powder has high protein content, which increases water absorption and gluten strength, and enhances adhesion. Because the company produces large quantities of gluten powder, to increase the protein content, it is necessary to increase water treatment cycles, leading to increased wastewater discharge and higher costs.

7) Good fineness: Fast water absorption and good color. Gluten powder below 60 mesh or 80 mesh is considered too coarse and poor in color by some customers; above 120 mesh is too fine, resulting in products that are too soft, such as gluten products. The company, considering market demand, offers Xinruiguan gluten powder close to 100 mesh. This positioning has been well received by the market. Objectively speaking, to meet market demand, the semi-finished gluten powder needs to be sieved, which increases costs.

8) Standard packaging compliance: Gluten powder is a relatively valuable deep-processed agricultural by-product. As a producer of Xinruiguan gluten powder, the company pays great attention to standard packaging issues.

I. Experimental method for making baked gluten (reference):

1. Dissolve one cup of warm water and one teaspoon of yeast, then add Xinruiguan gluten powder spoon by spoon, stirring while adding until it forms a dough and can no longer be incorporated. Cover and let it ferment like bread dough until it doubles or triples in size. (Can be prepared in the morning, left at room temperature, and made in the evening.)

2. Place a damp cloth in the steamer, knead the fermented gluten dough again, tear into small pieces, and place on the cloth. Start steaming with cold water, time for 15 minutes after the water boils, wait a few minutes after turning off the heat before opening the lid.

3. Cut the steamed gluten into small pieces, rinse and squeeze with cold water, and it becomes baked gluten.

Dried baked gluten needs to be soaked in water to rehydrate; because it is made into dried goods, it loses some freshness and gains a slight "aged" flavor.

Fried gluten puffs and baked gluten are products made from gluten powder mixed with water and yeast, then fermented—one is fried, the other steamed. Vegetarian sausages, vegetarian goose, etc., are made from water gluten, which is gluten powder boiled directly with water.

Making baked gluten is relatively simple, similar to making steamed buns, but much easier.

Common issues usually are:

The baked gluten has no holes?

This is because the fermentation step was not done properly. If the yeast is not evenly distributed in the Xinruiguan gluten powder, the gluten may not ferment successfully or evenly, resulting in baked gluten without holes. Since gluten powder immediately forms a dense small mass when it encounters water, the yeast should either be dissolved in water first and then mixed with the gluten powder, or mixed evenly with the dry gluten powder before adding water to form the dough. Do not add too much water; although excess water will drain out of the gluten, it will carry away some of the water-soluble yeast, resulting in under-fermented gluten.

The baked gluten, which expanded greatly after steaming, collapses and shrinks into a small mass?

This is because there are many small air bubbles in the steamed gluten. The air inside the bubbles expands when heated, stretching the gluten. After steaming, when removed from the steamer and exposed to cooler air, the air inside the bubbles contracts, and the gluten itself has strong elasticity, so the steamed gluten shrinks into a small mass. To solve this, cut the steamed gluten into small pieces while it is still hot. The cut gluten has much reduced elasticity and will not continue to shrink.

Ingredients preparation:

Shandong Guan County Xinruiguan gluten powder: 2 cups; Yeast: 1 small spoon; Water: about half a cup;

Production process:

1. Mix gluten powder with yeast evenly, slowly add water and stir with chopsticks to form a dough (very easy to form), place in a container to ferment.

2. Cover the fermentation container with a damp cloth, leave at room temperature to ferment for two to four hours. At room temperature of about 7-8°C, ferment for two hours. If you prefer soft texture, ferment longer for more holes and softer, easier-to-chew gluten; conversely, shorter fermentation time results in higher viscosity and chewiness, but ferment for at least 2 hours. Generally, when the gluten expands to about twice its original volume, it is ready.

3. Take a large bowl, grease it with oil, and place the fermented gluten inside. Because the gluten is very sticky, greasing the bowl makes it easier to remove. Steam the gluten over high heat for 20 minutes until fully cooked. The gluten will rise significantly during steaming and shrink slightly when cooled. Xinruiguan gluten powder has high protein content, resulting in strong gluten strength. Well-fermented baked gluten should have many holes. If there are no holes despite appropriate fermentation time and temperature, check if the yeast used is still active.

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