Wheat gluten is a high quality protein with unique viscoelastic properties. It is used as a vegan meat and soy substitute. Also suitable for those with soy allergies.
Live gluten products are the result of modern wheat breeding. Gluten is particularly valued in the bakery industry.
When mixed with water, dry gluten regains its original properties – it quickly becomes a sticky and elastic dough, ideal for frying or cooking in broth.
Seitan is made from wheat gluten. Wheat gluten is a light yellow, loose, fine powder with the characteristic smell and taste of cereals.
