Wheat Starch is a fine white powder extracted from wheat, used as a thickening agent, while Wheat Gluten is a high-protein product ideal for bakery and meat substitutes.
Key Features:
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Starch: Excellent thickening and binding
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Gluten: High elasticity and protein content
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Pure and refined
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Essential for baking and processed foods
Uses: Baking, sauces, noodles, vegetarian meat products.
