Bagged Fresh Date Grilled Gluten Vital Wheat Gluten Powder

Xinruiguan woven bag packaged vital wheat gluten is a nutritious wheat processing product. It has viscosity, elasticity, and film-forming properties, and is used in the production of snacks: grilled gluten, fried gluten, water gluten, steamed gluten, gluten bubbles, baked gluten, nutritious noodles, nutritious flour, etc.

Specification: 25 kg/bag; Fineness: 100 mesh; Moisture less than 10%; Fat less than 1.0%; Ash less than 2.0%

Characteristics of Xinruiguan Vital Wheat Gluten:

1) Vital wheat gluten is not divided into food grade and feed grade. Xinruiguan vital wheat gluten uses the Ruixiu continuous method and is generally used for food grade.

2) Low ash content: Directly affects the appearance quality and taste of vital wheat gluten. Xinruiguan vital wheat gluten 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: High moisture vital wheat gluten affects weight, increases hygroscopicity, is prone to caking, and shortens shelf life. Xinruiguan vital wheat gluten has low moisture content, making it more cost-effective. This is due to increased water treatment cycles during production and high protein content, which increases costs.

4) Low fat content: High fat content in vital wheat gluten can accelerate product spoilage. High fat content is due to insufficient processing, possibly caused by incomplete removal of the germ. Xinruiguan vital wheat gluten fat content does not exceed standards, which is related to the production process of the manufacturer.

5) High water absorption rate: Good activity of vital wheat gluten, producing more gluten strands, which is the main basis for judging the quality of vital wheat gluten products. Xinruiguan vital wheat gluten meets water absorption requirements due to the company's computer-controlled drying machinery, triple horizontal screw separation equipment, and employee operational level.

6) High protein content: Xinruiguan vital wheat gluten has high protein content. Increasing vital wheat gluten protein content improves water absorption and gluten strength, and enhances adhesion. To increase vital wheat gluten protein content, the company must increase water treatment cycles, leading to increased wastewater discharge and higher costs.

7) Good fineness: Fast water absorption and good color. Vital wheat gluten 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 combines market demand to launch Xinruiguan vital wheat gluten close to 100 mesh. To meet market demand, semi-finished vital wheat gluten needs to be sieved, increasing costs.

8) Standard packaging compliance: Vital wheat gluten is a relatively valuable deep-processed agricultural product. As a producer of Xinruiguan vital wheat gluten, the company pays great attention to packaging standards.

Reference process for making various gluten products with Xinruiguan vital wheat gluten:

Ingredients: Vital wheat gluten, 520ml water (add 1 teaspoon yeast, use warm water).

Method: Place water in a bowl (add yeast and wait to dissolve), slowly sprinkle in vital wheat gluten, kneading and dispersing while sprinkling (as vital wheat gluten absorbs water quickly and tends to clump), forming a wet dough.

Proofing: Cover and keep warm until the dough expands 2-3 times.

Production methods:

Water gluten: Because our company's vital wheat gluten has high content, flour can be added or not. To add flour: 10kg wet gluten , add 2.0～2.9kg flour, and a small amount of salt.

Fried gluten: Cut wet gluten into small pieces or form into balls, then place in a water pot, heat with steam, maintaining around 100℃ for 30min, to make water gluten. Remove and cut into small pieces or form into balls, first place in oil at 90～100℃, fry for 3～5min, until the outer layer forms a skin, remove and then place in oil at 130～240℃, fry for another 10 minutes before removing.

Baked gluten: Spread wet gluten evenly in a steamer, thickness 2～3cm, heat for 30min, to make baked gluten.

Grilled gluten: During the grilling and brushing process, grilled gluten makes a sizzling sound, stimulating appetite. A skewer of golden-red grilled gluten is oily, soft, spicy, and fragrant when eaten, leaving a lasting aroma and aftertaste.