Vital Wheat Gluten

Moisture: ≤ 9 %

Protein (N*5.7): ≥75 %

Ash: ≤ 1.5 %

Fat: ≤ 2.5 %

Water binding capacity: ≥ 150 %

Total plate count: ≤10.000 per gram

Yeast & moulds: ≤200 per gram

Coliform: absent in 25 gram

Staph. Aureus: absent in 1 gram

Salmonella: absent in 25 gram

• Maize Starch
• Soy protein Isolate
• Maltitol Powder
• Potato Starch