Wheat gluten, 1 kg

Wheat gluten is a protein that, when combined with water, develops excellent viscoelastic properties. It is made from selected wheat flour grades and untreated spring water. Depending on its application, gluten regulates moisture or binds large amounts of moisture. It stabilizes doughs and mixtures, increases the volume of baked goods and extends their shelf life, and serves to adjust the protein content and consistency. Wheat gluten is primarily used for bread, small and fine pastries, vegetarian meat substitutes (seitan), and pasta.