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PRODUCTION

Wheat gluten
Identification kg/package
Wheat gluten Royal ingredients, Netherlands 25

Description

Dry wheat gluten is a water-insoluble vegetable protein that swells on hydration and produces fibers. This enables you to use it as a functional ingredient that increases the product density, resiliency and elasticity. It is used for production of high-tech bakery products, frozen food made of dough and emulsified meat products.

The dry gluten is a natural ingredient. Consequently, there are no limits for its use as an additive. When making special breads, the dry gluten is used in the amount of 10% or more by flour weight. The gluten is widely used in production of bakery products that are primarily intended for people with diabetes.

Composition

Wheat gluten

Specifications

Identification Value
taste and odor typical for this type of product, free of foreign taste and odor
color cream to yellow or light brown
appearance powder

Physical and chemical properties

Moisture mass fraction, %, maximum 9.0
Protein mass fraction, %, minimum 82.0
Fat mass fraction, %, maximum 2.5
Ash, %, maximum 1.5

Microbiological specifications

Total mesophilic aerobes and facultative anaerobes, CFU/g, maximum 50000
E.coli (coli-forms) absent in 0.1g
pathogens including salmonella absent in 25g
yeast, mold (total), CFU/g, maximum 100
S. aureus absent in 0.1g
Sulfite-reducing clostridia absent in 0.1g

Storage conditions

Shelf-life: 24 months @ up to 25°С and relative humidity up to 75%. Do not expose to direct sunlight. Keep in clean, dry, well ventilated areas free of foreign odor and grain pests.

Package

Multilayer paper bags, net weight 25kg.



COCOA POWDER

When producing the cocoa butter the cocoa cake is obtained. Pre-chilled cake is ground in an butter-cake grinder into pieces the size of which are 16-20 mm. After coarse grinding, crushed particles are made into superfine powder with a particle size of not more than 16 nm. More…

TREHALOSE – Hayashibara, Japan

This is a natural disaccharide. It can substitute up to 8% of egg white without compromising of foam stability.
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CHOCOLATE “PRIKOLNIY”

The Arizona Company Ltd starts manufacturing of energy bitter chocolate with guarana extract named as "PRIKOLNIY CHOCOLATE"

COCOA

Cocoa liquor (cocoa mass, cocoa paste, cocoa liquor) is a refined or semirefined mass.
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COCOA BUTTER

Cacao butter – product from processing of cacao beans, having light yellow (whitish) colour, hard and fragile consistence at room temperature, and characteristic flavour; quickly and completely melts in your mouth without residual wax taste. There are some differences between natural cocoa butter and deodorized cocoa butter (subjected to further processing).
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GLAZE

Glaze – product manufactured from high-quality cacao precursors, having clearly expressed flavour, taste, colour, and gloss, which is characteristic for natural chocolate.requires of tempering, is used for glazing of all types of confectionaries and for sweets manufacturing of "Variety" and "Assorted" types of sweets.
More…
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109431, Moscow,
st. Privolnaya street 70
+7 (495) 706-5190,
706-5190, 706-5181, 706-5170

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