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Bran is removed from the wheat grain in the milling and without bran the result is wheat flour full of gluten. Gluten does not dissolve in water. Therefore when you wash and rinse wheat flour you can separate the non-dissolved gluten. What remains is wheat starch. Wheat starch is used for making crèmes, pudding and cakes and biscuits.
Nutritional values per 100 grams
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- UsageDepending on application.
- Ingredientswheat starch (GLUTEN)
- Country of originLithuania
Prices industry & wholesale
For industrial companies / wholesalers we have a special priced section, minimum order amount EUR 1.000.
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