Comes from wheat flour that has been hydrated to activate the wheat’s gluten. After that, it is processed and everything but the gluten is removed. This almost whole gluten flour is dried and converted again into powder.
Some applications of this natural wheat concentrate protein powder consists on giving the elasticity and texture to bakery dough-based products for human consumption. With levels of 80% to 83% of protein, it can enhance easily protein levels on flours milled from low-protein wheats, resulting in high-gluten flour.
Thinking in animal feed grade, wheat gluten gives also a specific viscosity and also works as a binder on the pellets for aquaculture diets.