Wheat gluten; whether or not dried

HS code 110900 covers wheat gluten, a versatile and important ingredient in the food industry. Wheat gluten is the protein fraction of wheat flour that remains after the starch has been washed away. It is a vital component in many baked goods, providing structure, texture, and elasticity. The global wheat gluten market has been growing steadily in recent years, driven by increasing demand for processed foods and the rising popularity of plant-based diets.

The production of wheat gluten typically involves several key steps. First, wheat flour is mixed with water to form a dough. The dough is then kneaded and washed to remove the starch, leaving behind the gluten. The gluten can then be dried, powdered, or further processed into various forms, such as vital wheat gluten or wheat protein isolate, depending on the desired end-use application.

The main inputs required for the production of wheat gluten include wheat flour, water, and specialized equipment such as mixers, kneaders, and drying or milling machinery. Wheat flour is the primary raw material, and its quality and protein content can significantly impact the final product. Additionally, energy sources, such as electricity or natural gas, are needed to power the production equipment.

The primary output of HS code 110900 is wheat gluten, which can be used in a wide range of food products, including breads, pasta, baked goods, and meat substitutes. Wheat gluten is also used in the production of 190120 Mixes and doughs for the preparation of bakers' wares of heading 1905, 210690 Food preparations not elsewhere specified or included, and 230120 Flours, meals and pellets, of meat or meat offal, of fish or of crustaceans, molluscs or other aquatic invertebrates, unfit for human consumption; greaves, among other related HS codes.