Wheat Proteins consist of: gliadin and glutenin, the two insoluble protein groups. It creates a well-balanced elastic and extensible texture to achieve high level of dough strength which is very crucial for tortilla, bread and noodle making. Our wheat protein products can create texture and effect that are highly desirable for baked goods.

GCI offers the following Wheat Proteins:

Vital Wheat Gluten
Wheat Protein Isolate

Why GCI?

In-depth expertise and experienced scientists

Team with a customer-focused mindset

Tailor-made solutions for each application

One stop shop for drum-to-hopper formula

Timely tech support

Stringent quality program

State-of-the-art blending and processing capabilities

Industry leading turn-around time

In-house and 3rd party testing

Custom packaging