High Gluten Wheat Flour

High Gluten Wheat Flour

Primary Uses 

1. Bakery Industry

• Used extensively for making bread, especially artisan breads, bagels, and pizza doughs where high gluten strength improves volume and chewiness.
• Ideal for buns, rolls, and sandwich breads requiring robust structure and uniform crumb.
• Applied in flatbreads and pita bread formulations for elasticity and softness.
• Used in croissants and puff pastries that require elastic dough for layering and rise.

2. Snack Food Production

• Key ingredient in crackers and pretzels for crispness and bite.
• Used in making doughnuts and fried snacks that demand a chewy texture.

3. Noodle and Pasta Manufacturing

• Employed in noodle and pasta products requiring firm texture and resistance to cooking loss.

4. Industrial Food Processing

• Used as a binder and extender in meat products such as sausages and meat analogues.
• Functions as a thickening and stabilizing agent in sauces and gravies.

Secondary Uses

1. Gluten Production

• Processed further to isolate vital wheat gluten for specialty baking and meat substitutes.

2. Animal Feed

• Incorporated into high-protein animal feed formulations for livestock nutrition.

3. Other Food Applications

• Used in batter mixes and coatings for fried foods to improve texture and adhesion.