plain flour gluten

Brand Name:WHEAT

Model Number:Powder

Place of Origin:CHINA

Wheat Gluten Protein Is Flour Gluten Enhancer Used For Noodles, Instant Noodles And Spaghetti Introduction: Wheat Gluten Protein is a insoluble protein and has much advantages such as high protein content, high adhesive, high digesting rate, high water ...

Brand Name:WHEAT

Model Number:Powder

Place of Origin:CHINA

Wheat Gluten Protein Is Flour Gluten Enhancer Used For Noodles, Instant Noodles And Spaghetti Introduction: Wheat Gluten Protein is a insoluble protein and has much advantages such as high protein content, high adhesive, high digesting rate, high water ...

Brand Name:Shandong Shengtai Instrument Co., Ltd.

Model Number:ST150

Place of Origin:CHINA

... ST150 Stretching Instrument is a reliable testing instrument for measuring the gluten strength of flour and the improvement effect of flour improvers (gluten enhancers). It detects the elongation resistance and elongation length of dough, analyzes...

Brand Name:Hefei Leadall

Model Number:VFS5000

Place of Origin:Hefei City, China

vertical roll film powder packing machine for wheat flour / bread flour / cake flour / high flour / gluten flour Vertical Packaging Machine Model VFS-5000D VFS-5000B VFS-7300B Packaging size L×W(mm) (50~280)×(...

Brand Name:Doing-Higher

Model Number:neutral protease

Place of Origin:Nanning, Guangxi, China

protease in baking 50000U/g-500000U/g Bread baking and processing, flour gluten reduction, customized enzyme activity Description: The deep fermentation culture of Bacillus subtilis 1398, which has been selected and refined through advanced extraction ...

Brand Name:OEM

Model Number:Protein 75%

Place of Origin:Anhui, China

...flour dough in water until the starch separate from the gluten and washed away. Vital Wheat Gluten is used in the manufacture of everything from bread to sausages, from pet food to aqua feed Application Flour milling, baked goods, breakfast cereals, pasta,

Brand Name:Mygou Foods

Place of Origin:China

...Gluten Natural Organic Wheat Flour Makes A Spicy Taste Food Description We, Mygou Foods are a newly established production enterprise with a professional food R&D team, aiming at the international export market. Spicy strips are also called large gluten, vegetarian beef tendon, etc. It is a food made of wheat flour...

Place of Origin:Zhejiang, China

Brand Name:OEM/Renze

Model Number:Food Grade

... soft wheat grains, specially crafted for baking excellence. Ideal for pizza, pasta, and bakery applications, this high-quality 25kg gluten flour enhances dough elasticity, improves texture, and boosts protein content—helping you achieve perfect rise,

Brand Name:Shengtai Instrument

Model Number:ST007AP

Place of Origin:China

... comply with the national standards GB/T14608-93 and SB/T10248-95. Technical features: Note: Single head wet gluten tester ST007AP=ST007A+ST008 1.

Brand Name:JingHua

Model Number:Wheat Starch Machine

Place of Origin:Henan

... flour slurry. Flour slurry is next sent to screening section, in which gluten separation, washing, dehydrating, and drying produce gluten powder, B starch at the same time. Crude starch slurry after dluten separation is then sent to screening section to

Brand Name:OPAL

Model Number:400gx30

Place of Origin:FuJian Province ,China

...Gluten Free Description 1.Product Name:Rice Stick 2.Ingrdients: Rice flour,water 3.Packing:400gx30bags/ctn 4,OEM Brand:ok 5.Gluten Free:Yes Qingdao Opal Industrial Co.,Ltd can supply rice stick(ZHAO QING RICE STICEK) and rice noodles(KONG MOON), it's made from rice flour and water,this noodle may also be referred to as a rice-flour...

Brand Name:CMARK FOODS

Model Number:4-5mm

Place of Origin:China

Gluten Free Yellow Panko Flour Needle Shape Breadcrumbs 4mm for Fried Chicken Panko is made from a very specific type of bread which is lighter, crispier, and airier than a regular breadcrumb. This creates a distinct texture that resists the absorption of oil, making for a lighter coating when fried. Specifications of Japanese Style Panko Bread Crumbs Product Type: Wheat Flour, Non-GMO Breadcrumb Color: Wheat Flour...

Brand Name:Yating

Model Number:YTDSSF20

Place of Origin:Wuhan

..., oats, soybeans, etc. 2. Low speed grinding, low-temperature processing, low grinding temperature, will not damage the nutrients in wheat, so the stone flour retains the protein, gluten, carotene, carbohydrate,

Brand Name:Boyne

Model Number:BY-SX-5L

Place of Origin:China

...Flour Mixer 220v For Hotel Kitchen for bakery shop Description Driven by the chain, the vertical stainless steel spiral stirrer and the stainless steel bowl rotate simultaneously. Two-speed and two-rotation work makes the dough have a strong degree of gluten, so that the dough has high toughness and no damage to the gluten...

Brand Name:Yumart

Model Number:SPL-konjac 1

Place of Origin:CHINA

... Brand Name OEM Coarse Cereal Type Konjac noodles Style Fresh Place of Origin China Main Ingredient Konjac flour, water Packing 200g*40/ctn; or your needs Weight (kg) 0

Brand Name:BESTHWAY

Model Number:BXW10

Place of Origin:CHINA

Product Description: One of the key benefits of using Bakery Enzyme is its ability to improve the texture and crumb structure of baked goods. The enzymes in the product help break down the gluten molecules, resulting in a softer, more tender crumb. This ...

Brand Name:R&K

Model Number:R&K-JPP

Place of Origin:Hebei,China

Plain Weve 300 400 1000 Micron Flour Sieve Cloth Filter Nylon Mesh Descriptions of the nylon filter mesh: Product name Plain Weve 300 400 1000 Micron Flour Sieve Cloth Filter Nylon Mesh Material 100% nylon Color white Weave type plain woven,twill weave ...

Brand Name:Dongfang

Place of Origin:Henan, China

..., and laser cutting machines, Dongfang has become a world-serving noodle machine manufacturing enterprise. Factors affecting the dough mixing effect: (1) Flour quality The content of wet gluten in flour is

Brand Name:fude

Model Number:FDHM-300

Place of Origin:China

...flour mixer, vacuum dough maker The vacuum dough mixer Keep negative pressure to avoid heat generation of the flour, so that the flour and salt water can be fully stirred at low temperature. The amount of water added is as high as 46%, which increases the strength of gluten...