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BeneoPro VWG: naturally sourced for excellent quality.

Gluten are a composite of proteins, derived from wheat and used in a wide range of applications. The ability of wheat gluten to form a viscoelastic mass network when fully hydrated is a unique property compared to other commercially available vegetable proteins.
BeneoPro VWG is a vital wheat gluten that is naturally produced only by milling grain and separation of vital wheat gluten, which is then gently dried. Thanks to multiple production sites and an international sales network, we can ensure a reliable worldwide supply of high quality vital wheat gluten with BeneoPro VWG.

Exploring the potential of wheat gluten

Thanks to our high rate IFS certificate we guarantee a consistent high quality supply of wheat gluten.
BeneoPro VWG delivers excellent results in:
  • Bread & pastry
  • Milling & flour fortification
  • Snacks & cereals
  • Batters & breading
  • Pasta & noodles
  • Meat analogues (vegetarian)

Sustainable sourcing, IFS Certified

The majority of consumers believes plant-based protein to be eco-friendly and healthy. Their carbon footprint is indeed smaller and they contain less fat than meat protein. Research reflects this trend: the annual global demand for plant-based protein is expected to grow by 43% between 2010 and 2030. Wheat remains the predominant source, especially for bakery wares.
BENEO’s wheat protein is a source of essential amino acids which the body cannot produce itself. Apart from their nutritious benefits, they improve the taste and texture of bakery goods, ready-to-eat meals, meat-based products, etc. Consequently, the sustainable sources of BeneoPro VWG have been allocated the IFS label, an acknowledged reference for high quality ingredients.

Dough strength and tolerance

Dough needs to have enough strength to ensure dough tolerance leading to good volume, good oven jump and nice cuts of the final bread.
Low-protein flours in baked goods can be fortified with BeneoPro VWG, thus increasing dough strength as well as gas retention and therefore improving the texture. With only a small addition of BeneoPro VWG, the flour quality for bakery products can be significantly enhanced. It is recommended in particular for bakery products in which the protein content needs to be higher.
In addition, BeneoPro VWG contributes to the strength of the cereal flakes and reduces the risk of breakage. It also provides the protein for the much sought-after nutritional claim with the breakfast cereal.

Reliable protein quality

BeneoPro VWG is naturally derived from qualitative non-GMO wheat, sourced in the European Union. The high protein content, as well as the particular protein quality and visco-elastic properties of this IFS-certified ingredient (International Food Standard) are highly valued by our customers.
Ingredient nameMoistureProteinDescription
BeneoPro VWG 75Max 8%N x 5.7Water insoluble protein, cream-coloured powder.
Available in bulk, BigBags, 25-kg bags (on pallets).

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Nutritional benefits

  • Source of plant protein
  • Meat alternative:
    Suitable for vegetarians

BeneoPro VWG for protein-enriched bread

BENEO Vital Wheat Gluten
Protein-enrichment is the next step in bread innovation; already 40% of bread products include protein. Read here (PDF, 404.01 KB) how BeneoPro VWG can be easily incorporated in your wholegrain bread.

Better dough stability & mixing tolerance with BeneoPro VWG

Farinogram BENEO Vital Wheat Gluten
Wheat gluten provide extra elasticity and increase the water absorption of wheat flour. A lower degree of softening is reached when gluten is added.