Hydrolyzed Wheat Gluten

Hydrolyzed wheat gluten is obtained from wheat flour. In this 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 away from heat and moisture. Foodcom supplies its business partners with hydrolyzed wheat gluten in 20-25 kg bags, big bags, or bulk trucks.