Wheat gluten is the main natural protein found in wheat. Its unique properties are the ability to absorb water, its viscoelasticity, and its thermo-clotting capacity that set it aside form any other vegetable protein.

Wheat gluten is obtained by rinsing wheat flour in water. This washing process allows the producer to separate the gluten from the starch as well as from other components in the flour.

The drying process, which is conducted at very low temperatures certifies that the wheat gluten maintains its natural traits, thus when the gluten is completely dried it recovers in intrinsic functionality.