Vital wheat gluten is a staple ingredient for meat and meat substitutes. It acts as a binder for meatballs, meatloaf, veggie burgers and tofu alike and improves breads elasticity and creates a better crumb, mouth feel and chewiness in the final product.
Tradelinks Vital Wheat Gluten is made from the protein found in the endosperm of the wheat berry, containing 75% to 80% protein. When combined with water it becomes highly elastic and has a taffy-like texture. It can be especially helpful for baking breads made with whole grain flours and coarse cereals. Vital wheat gluten is often used by commercial bakeries to produce light textured breads, and can easily put the home bread baker on a par with the professionals.
Vital wheat gluten is the main ingredient in the popular meat substitute, seitan. To make seitan, mix vital wheat gluten with spices and then add water to make a dough. When the gluten dough is steamed, baked, boiled, or otherwise cooked, it becomes chewy with a very meat-like texture.
Supply lines have been stretched for this unreplaceable product and we are pleased to now be offering a Sustainable and Traceable supply of Vital Wheat Gluten from our highly certified and verified facilities in Asia which has BRC, ISO22000 and Kosher certifications.
You can click here to see our specifications, or email sarah@tradelinksa.com
