Wheat proteins are chemically isolated by high temperature drying and dehydration.

With this hot procedure, the protein is devitalised and loses its viscosity and elasticity characteristics.

They are sold with different characteristics depending on the use and may concern :

• bakery products : 90% crude protein, strong viscoelastic properties, high degree of water absorption.
• animal feed: crude protein 78% very soluble in water
• beverages and vegetarian foods: crude protein 90%, contains about 30% glutamine peptides.