Active wheat gluten is characterised by high purity and a uniform consistency. The product binds water well and its microbiological and physicochemical parameters meet food industry standards.

Vital wheat gluten is widely used in the bakery industry, where it enhances dough elasticity, improves gas retention, increases loaf volume, and supports the development of a uniform crumb structure. It is especially valued in the production of bread, rolls, pizza dough, croissants, and frozen bakery products, helping maintain product consistency and processing performance.

In the production of restructured and plant-based meat products, wheat gluten serves as an effective texturising and binding agent. Its fibrous protein structure contributes to improved chewiness, firmness, and meat-like texture in vegetarian and vegan applications, as well as in processed meat formulations requiring enhanced cohesion and moisture retention.

The product is also used in the animal feed industry, particularly in premium pet food and aquafeed formulations, where it acts as a concentrated source of highly digestible plant protein. Vital wheat gluten supports pellet durability, improves feed texture, and contributes to the nutritional value of feed products for pets, fish, and livestock.

Wheat gluten should be stored in a dry, cool and well-ventilated place, free from foreign odours. Relative air humidity should not exceed 60%.

Wheat protein is available in big bags or 25 kg individual bags.