Poland, Warszawa, Poland
...Hydrolyzed wheat gluten is obtained from wheat flour. In the process, the gluten protein is separated from the wheat starch. This protein is enzymatically hydrolyzed into small soluble proteins and peptides before drying. Hydrolyzed wheat gluten has a shelf life of 2 years. The product should be stored in dry, cool warehouses without access to heat sources or water. Foodcom supplies its business partners with hydrolyzed wheat gluten in 20-25 kg bags, big bags, or bulk truckloads.

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