Vital Wheat Gluten
Wheat gluten - protein is the protein residue remaining after wet extraction of nonprotein components from wheat meal.
Wheat Starch is extracted from wheat grains through the process of presoaking, grinding and further drying of the finished product.
Wheat brangranulatedand non-granulated wheat bran
Granulated wheat bran is a by - product of wheat processing.
Sorbitol is a sugar substitute.
Glucose syrups and Glucose fructose syrups
Glucose syrup is a universal and irreplaceable basis for many food products, especially confectioneries.
Dextrose Monohydrate (D-glucose) is a sugar that's a stable, odorless, white crystalline powder or colorless crystal.
High protein DDGS and DDGS
DDGS - is what remains after fermentation(grain coating, yeast, protein(gluten)of the grain).