Native gluten free wheat starch is a dry powder product with a very low protein content of plant origin. It consists mainly of amylose, amylopectin and water. It has a gluten content below 20 ppm.
The product while apparently maintaining the traditional chemical-physical characteristics of native starch type "A" has been modified in a targeted way to improve the application in the field of "corrugated cardboard".
Wheat gluten is a dry powder product with a high protein content of plant origin, it consists primarily of protein (glutenin and gliadin), vegetable fibre and water.
