Honeyville's Vital Wheat Gluten can be used to greatly improve bakery products. It is the gluten in wheat flour that is responsible for the unique features of bread, which are not possible with other cereal flours. It is a concentrated protein that possesses a special visco-elastic property. As a functional protein, vital wheat gluten provides additional qualities to the dough when used in baked goods. Wheat flour contains some natural gluten but often not to the extent desired. Many baked goods benefit from the addition of wheat gluten. The effect on the bread is remarkable. Honeyville Vital Wheat Gluten is an ideal product for long term food storage and emergency preparedness.
Shelf-Life: Vital Wheat Gluten will store for 7 to 10 years in a sealed #10 can (oxygen absorber included) under ideal storage conditions (cool, dry place). Once opened, it has an average shelf life of 6 to 12 months. The 50 pound bag stores for 1 year in sealed packaging under ideal storage conditions (cool, dry place).
Instructions: Depending on the quality of the flour, the recommended usage is between 3% and 5% of the total weight of the required amount of flour.
Uses: Vital Wheat Gluten can be used in any recipe calling for flour, including breads, muffins, croissants and more.
Packaging: Vital Wheat Gluten is sealed air tight in a #10 can and weighs approximately 3.5 pounds. A case contains 6 #10 cans and weighs 21 pounds. Each can contains 45 servings. One serving size is ¼ cup. The 50 pound bag packaging may vary.
Ingredients: Vital Wheat Gluten
Allergen information: Contains Wheat. Thie cans are produced on equipment that processes products containing soy, wheat, milk, egg, peanut, and tree nuts.