Cheapest PriceVital Wheat Gluten Pellet - 9003BA Vegetarian Type, Isolated Soy Protein – Ruichang Detail:
● Application:
Marinating Tofu, dried Tofu,textured protein
● Characteristics:
High water absorption and high gel
● Product Analysis:
Appearance: Light yellow
Protein ( dry basis, Nx6.25, %): ≥90.0%
Moisture(%): ≤7.0%
Ash(dry basis, %) : ≤6.0
Fat(%) : ≤1.0
PH Value: 7.5±1.0
Particle Size(100 mesh, %): ≥98
Total plate count: ≤20000cfu/g
E.coli: Negative
Salmonella: Negative
Staphylococcus: Negative
● Recommended Application Method:
1. Put 9003BA into the recipe at the ratio of 10%-14% and chop together
2. Chop 9003BA with water and vegetable oil at the ratio of 1:6:1 into emulsification lumps.
(For reference only).
● Packing & Transportation:
The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight : 20kg /bag;
Without pallet—12MT/20’GP, 25MT/40’GP;
With pallet—10MT/20’GP, 20MT/40’GP;
● Storage:
Store in dry and cool place, keep away from sunlight or material with odor or of volatilization.
● Shelf-life:
Best within 12 months from production date.
Product detail pictures:



Related Product Guide:
17 Vegetarian Pasta Recipes You’ll Forget Are Meat Free | Wheat Gluten Bulk
9 Best Gluten-Free Cookbooks, According to Gluten-Free Cooks Search Close Search Close | Mass Protein
Sticking for the perception of "Creating products of top quality and producing friends with people today from all around the world", we constantly place the desire of shoppers to start with for Cheapest PriceVital Wheat Gluten Pellet - 9003BA Vegetarian Type, Isolated Soy Protein – Ruichang, The product will supply to all over the world, such as: Malaysia, kazakhstan, Mozambique, We critically promise that we deliver all the customers with the best quality solutions, the most competitive prices and the most prompt delivery. We hope to win a resplendent future for customers and ourselves.

The factory technical staff gave us a lot of good advice in the cooperation process, this is very good, we are very grateful.
