• has the function of thickener, gelling agent and emulsifier;
• an all-natural product;
• gel strength (g) – water 1, 5%, 20C, minimum 40; 1% + 0.2% KCI (20C) minimum 200;
• viscosity – 20 (1.5%, 75C)

Application:

• bread, pastries, fillings, creams, desserts – 0.1-0.2% in the product recipe

• improves rheology, increases density, elasticity and adhesion
• ensures product stability during heat treatment
• increases the moisture content of dough and finished products through moisture-retaining charachteristics, thus keeping baked goods fresh for longer
• hydration: 1:5
• fat emulsification: 1:4.

Application:

Dosage: 0,1-2% to finished product

• fruit/berry and fat fillings
• baked products
• pastry

• increases flour water absorption and the absorption of moisture while kneading
• increases the output of the finished products compared to the planned output by increasing the amount of water
• increases the dough plasticity
• increases the volume
• prolongs the shelf life of the product
• ensures a softer crumb
• ensures an evenly porous crumb
• ensures uniform coloration and a crispy crust

Application:

• recommended dosage: 1-3% of flour in the kneading
• bread and bakery products

• increases the plasticity of the dough and facilitates rolling and flattening
• increases the stability of the dough pieces during defrosting process
• improves the volume and layering of baked puff products
• prolongs product shelf life
• provides delicate flavour and crunchy crust of puff products
• increases moisture absorption during miing, within the recipe used, guarantees economic benefits
• the recommended dosage is 0.5-1.5% of flour used in the mixing

Application

• products from chilled or frozen puff pastry (yeast and yeast-free) and its products, bakery products (small-piece muffins)

• tints the product bright yellow
• makes for corny flavor in the bread
• improves bread porosity
• provides new bread varieties that attract customers.
• two colors are available: yellow and orange

Application:

• bread and bakery products
• pastry

• it is an almond flour alternative (substitutes up to 70% of the ingredient)
• reduces production costs by 2-2,5 times
• with fat content reduced, it has a prolonged shelf life and reduces the number of antioxidants in the formula
• functional feature of the product is high moisture absorption and moisture retention, due to which there is a longer preservation of product freshness
• produced from Russian GMO-free food ingredients under green technology
• produced in different flavors (almond, hazelnut, walnut, peanut and others)

Application:

• cookies
• cakes
• cupcakes
• puddings
• nut butter
• pancakes

• emulsifier/stabilizer having high water-binding capability
• high water-binding capability
• seals the texture of confectionery fillings
• densifies the structure of sauces and fillings
• acts as thickener already when added to cold water
• made from Russian non GMO corn

Application

• pancake rolls, semi-finished products covered in dough, sauces, instant soups

• reduction of the technological process by 2.5 hours on rye bread and 1.5 hours on wheat
• fermentation and proofing are not required for the development of porosity due to gas bubbles
• when using the product, the dough keeps its shape better
• the possibility of obtaining volume-structured raw materials from flour of any baking quality without losing the properties of the framework and the “source” of pores
• increase in yield of the finished product
• elimination of “falling out” of the crumb in sliced ​​products
• the possibility of obtaining a volume-structured product from any raw material (vegetable protein, whole grain flour, with additives, etc.)
• due to more complete gelatinization of starch and protein denaturation – better attack by enzymes

Application:

• bread and bakery products
• pastry
• pizza crusts
• high-protein and fiber-rich breads in the ogranic or premium segment
• cereal bar fillings

• due to high moisture-binding capacity (1:4) it is used in multifunctional mixtures for confectionery and semi-finished products
• increases the output of finished products due to increased moisture-binding capacity
• retains functionality at high temperatures
• when used in streusel crumbs, retains a crispy effect for several days (depending on storage conditions and packing)
• creates the effect of a higher product, in comparison with the control a new model
• reduces crumbling of bakery products
• creates uniform porosity
• allows you to create products with light crumb rubber
• the presence in the heat-treated flour of cold swelling more than large fractions increases its water absorption capacity, which makes it possible to increase the yield of finished products

Application:

• wheat and rye-wheat breads
• assorted bakery products
• as a component of streusel crumb for bakery products
• filler for confectionery products

• has a water-holding capacity of 1: 10-14 and a fat-emulsifying capacity of 1: 8: 2-3
• has a neutral taste and odor (there is practically no smell inherent in soy products and other types of fiber)
• reduces the calorie content of foods
• improves the structure and prevents moisture separation during storage time
• has a granulometry optimal for use in the food industry and dissolves easily
• provides stability during heat treatment, in the cycle of freezing-defrosting and during storage of finished products
• increases the shelf life of the finished product due to good binding and distribution of fat and free moisture in the product throughout the volume in the structure of the product, which is a medium for the development of microorganisms
• the most inexpensive type of fiber, reduces the cost of the recipe, replaces starches
• enriches food with dietary fiber and vegetable protein

Application:

• as an emulsifier in fruit, berry and fat fillings
• as a filling stabilizer in wafer products
• meat and fish minced semi-finished products
• boiled sausages, sausages, small sausages
• pork fat
• semi-smoked sausages
• pates, liverwurst sausages
• dumplings

• does not have an E-index, it is marked on the label as “wheat flour” / “wheat starch”
• makes it easier to work with shortbread dough, increasing its plasticity and improving the structure of the final product
• in biscuit rolls gives a significant increase in volume, preserving the fine-pored structure of the product, increases the shelf life of the biscuit roll and improves the taste, increases the output of finished products, reduces crumbling when cutting
• in sugar biscuits it allows to create a layered structure and gives crispness to the biscuit, creates a beautiful and clear pattern on the surface, allows to achieve slow wetting, reduces biscuit brittleness
• recommended for introduction into children’s cookies by the Russian Scientific Research Institute of Confectionary products, as it allows to achieve slow wetting
• allows to increase friability while maintaining the structure of the liver, reducing the use of fat
• reduces the brittleness of biscuits and waffle sheets, reducing losses
• when used, there is an increase in the freshness of products on average for 2 days even without the use of enzymes
• higher water-holding capacity and lower slope resistance to retrogradation improve the quality characteristics of products and ensure their stability during the shelf life of products, as well as slow down the processes of staling

Application:

It does not require a change in technology and is easily integrated into existing recipes. Up to 10% by weight of flour or according to the recipe of products:

• bakery products
• flour confectionery products (biscuits, including baby biscuits, waffles, biscuits) 
• recommended for use in children’s biscuits of the Research and Development Center of Bakery Product Manufacturing Industry

• stabilizes the quality of flour with low gluten
• improves the rheology of the dough: gives high stability to the dough, it softens and tears less, becomes more elastic
• increases uniform porosity and specific volume of final products
• slows down staling, increases crumb softness
• reduces the brittleness of the dough of frozen semi-finished products
• high protein content of at least 22%
• mass fraction of raw gluten – about 55% (the quality of gluten is us – I group)
• made from Russian wheat, non-GMO
• has no E-index, is marked on the label as “wheat flour”
• easy to use (stirring)
• efficiency is confirmed, the product is recommended for implementation by Scientific Research Institute of Bakery Industry (Russia)

Application:

• bakery and flour confectionery
• dough for frozen semi-finished products
• pasta
• base for pizza
• sheets for lasagna

• high-protein (22%) fraction of wheat flour with a gluten level of 55% and its 1st group quality, together with a low moisture content (8%)
• increases the output of finished products by 1-3% due to the addition of an extra amount of dry product (we use 2.0 kg instead of 1.0 kg) and an increase of water for mixing
• improves the organoleptic characteristics of the finished product, without the use of artificial components, giving it a more pronounced bakery taste
• stabilizes the quality of flour with low gluten, increases the volume of products, improves the gas-holding capacity of the dough
• easy to use (stirring), perfectly integrates into flour, easily interferes with the dough, and does not add gray streaks visible on the cut, as when using gluten alone
• brightens the crumb of the finished product by 1-2 tones (on products made from wheat flour)
• increases the freshness time (an increase from 5 to 7 days)
• made from Russian wheat, non-GMO
• has no E-index, “clean label”
• efficiency is confirmed, the product is recommended for implementation by the Research and Development Center of Bakery Product Manufacturing Industry (Russia)

Application:

Up to 10% replacement of flour in the recipe or as a content corrector of the quantity and quality of gluten – based on the results of product testing:

• mixed rye breads, breads with the addition of whole-grain flour or flour with high fiber content, national breads, and pastries
• puff pastry and dough for cook-chill food

• due to its high moisture-binding ability (1:4), it is used in multifunctional mixtures for confectionery products (including semi-finished ones)
• increases the yield of finished products due to enhanced moisture-binding ability
• maintains functionality at high temperatures
• when used in streusel crumbs, retains a crispy effect for several days (depending on storage and packaging conditions)
• creates the effect of a higher product compared to the control sample
• reduces crumbling of bakery products
• creates uniform porosity
• allows to create products with light crumb rubber
• the presence of larger fractions in heat-treated cold-swelling flour increases its water absorption capacity, thereby increases the yield of finished products

• reduction of the technological process by 2.5 hours on rye bread and by 1.5 hours on wheat
• no fermentation and proofing required to develop porosity due to gas bubbles
• no molds required — dimensional stability
• possibility of obtaining volumetric-structured raw materials from flour of any baking quality without losing the properties of the carcass and the “source” of pores
• yield increase
• elimination of crumb loss in cut products
• possibility of obtaining a volumetric-structured product from any raw material (vegetable protein, whole grain flour, with additives, …)
• due to more complete gelatinization of starch and protein denaturation — better attack by enzymes

• used for the production of protein masses, creams, protein-whipped masses, protein-flour masses in baked goods (cakes, cookies)
• has emulsifying properties and can serve as an egg substitute in vegan and fasting products, in certain recipies can be considered as a 100% egg substitute
• protein content is 55%
• unlike eggs does not lead to salmonellosis in production
• replaces eggs in biscuits, cakes, muffins or waffles
• produced from Russian yellow peas, GMO-free

Application:

• high-protein and national breads, pastries
• healthy pastry dough goods
• protein bars
• partial or complete substitution of egg products in recipes

• used as a neutral thermostable filler with high functionality and texturing properties
• the uniqueness of the functional properties of plant fibers and a high degree of development of the capillary structure causes high water-holding and texturing ability, affects the rheological properties of food masses: increases the density, elasticity, adhesion of food masses, ensures their stability during heating, in the freeze-defrosting cycle and during storage of finished products
• high moisture binding capacity – 1:15 for Protocell FW200/1, 1:9 for FW200/2

Application:

• In meat and fish industries: semi-finished products, gourmet foods, minced products, pates, dough (including frozen).
• In bakery and confectionary industries: fruit/berry and fat fillings, dairy fillings, dough (including frozen dough)

• increases the plasticity of the dough and facilitates the process of rolling and lamination
• increases stability of dough pieces during defrosting
• improves the volume and layering of baked puff products
• prolongs the shelf life of products
• provides delicate flavor and crispness to puff pastries
• increases moisture absorption during kneading, depending on the formulation used, which guarantees economic benefits

• • acts as a natural flour, dough and consistency improver, improves the consistency of the product
  • swelling effect in cold water
  • hydration degree – 1: 3-10
  • gives elasticity to dumplings
  • increases the output of finished products
  • possesses high water binding and water retention capacity
  • used in functional mixtures instead of wheat flour with high water binding capacities
  • increases the viscous-plastic properties of the feedstock
  • does not have an E-index, marked on the label as “wheat flour”
  • cheaper than analogues of Russian and foreign competitors
  • rye version of the products is available

  Application:

  • partially or completely replacing a part of wheat bakery flour in the pastry recipe
  • for muffins 7.0 – 8.0%
  • for custard products 5.0 – 10.0%
  • as a thickener and stabiliser in various fillings

• has the effect of cold moisture-binding in emulsion systems and gelation in cold dispersions
• creates a finely porous plastic biscuit structure, reduces its crumbling
• increases the output of the finished products
• used as a highly dispersing functional high moisture-binding ingredient to increase viscosity, reduce water activity and starch regradation
• increases the product volume, softens the texture, reduces product scrap
• makes wafer sheet less brittle
• pregelatinizing, neutral-flavor starch
• protein content – at least 8%, starch content – at least 80%
• produced from Russian non-GMO wheat using green technology

Application:

• biscuits, cookies, gingerbread
• cupcakes, muffins
• wafer sheets, Viennese waffles

• natural flour improver
• flour improver and bleach that replaces or reduces the consumption of similar ingredients of a chemical nature
• high protein content — at least 48%
• PDI 70-90
• fine flour 100-200 mesh
• increases the nutritional value of the product and reduces the cost, cost-effective in production
• improves the characteristics of the dough: firmness, crust color
• replacement of skimmed milk powder in confectionery products
• fat content no more than 1-1.2%
• humidity no more than 8-9%
• made from Russian soybeans, does not contain GMOs

Application:

• sausages, chopped and dough semi-finished products (minced meat and dough), vegan and healthy lifestyle products
• raw minced meat, pasta, semi-finished foods from minced meat, dumplings (filling and dough), sausages and pates
• crumb bleach in bakery products
• replacement of skimmed milk powder in confectionery products

• 100-200 mesh grinding
• protein content — minimum 23%
• made from Russian non-GMO yellow pea
• hypoallergenic, doesn’t contain soy or wheat