Soft Wheat Gluten 500g

Molino Calogiuri soft wheat gluten is ideal for preparing seitan. You may also find it useful for making protein-rich baked goods such as bread, pizza, and focaccia. In fact, soft wheat gluten can strengthen flours or flour mixes that are excessively weak or naturally gluten-free, such as legume flours (chickpeas, lupins, etc.), buckwheat, rice, or sorghum flour. If you want to use it in addition to other flours, I recommend first mixing the powders. Also, remember that every 1% of dried gluten added to the flour increases the W of the flour mix by about 20 and the P/L by about 0.05. The "W" is the strength of the gluten mass, which is strong in bread and panettone, while it is weak in leavened sweets. The P/L ratio determines the balance between tenacity and extensibility. Generally, a ratio of 0.5-0.6 represents a balanced flour. Available in a 500g bag made of recyclable plastic. INGREDIENTS: soft wheat gluten. Contains gluten. NUTRITIONAL VALUES: average values per 100g Energy n.d, kj - Energy 350 kcal – fats 3 g (5%) – of which saturates n.d. g – carbohydrates 10 g (3%) – of which sugars n.d. g – proteins 45 g (82%) – fiber 5 g (20%) – Sodium 100 mg (3%) - Potassium 150 mg (4%) - Vitamin C 50% - Vitamin A 2% - Iron 67% SHELF-LIFE: unopened: 6 months, opened: 2 months. COUNTRY OF PRODUCTION: Italy