Vital Wheat Gluten

A Natural Baking Aid Vital Wheat Gluten is a natural protein derived from wheat or wheat flour.  Wheat gluten is wheat flour with the starch removed.  Vital Wheat Gluten has the ability to be highly elastic when water is added.  This sets it apart from all another available vegetable proteins.  Wheat gluten rapidly absorbs about twice its weight in water.  This results in increased yield, dough strength, and extended shelf life or "vitality", hence the name, "Vital Wheat Gluten".  Vital Wheat Gluten is approved by the U.S. Food & Drug Administration for use as a dough strengthener, formulation aid, nutrient supplement, increasing the protein level of the flour, processing aid, stabilizer and thickener, and texturing agent.  It is often used in specialty breads.  Suggested use for most bread recipes using yeast 1 1/2 tsp Vital Wheat Gluten per cup of whole grain flour.  Mix or sift well with the flour.  The strength of the flour will determine the amount of gluten you need to use.  When making breads containing bran, raisins, seeds, etc., you will need to increase the amount of wheat gluten used.  If too many large bubbles form, cut back the amount of gluten you are using.       #MUM6621  (1 can)  MixerPro.com Price: $15.50

Features & Benefits

	Enhances Natural Flavor
	Expands Freshness
	Improves Yield
	A Natural Food Protein