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Hit Wheat starch Amilon Super wheat starch with increased functionality (bakery) Product in stock, price upon request
Lot from 300 kg
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Amilon starch is a natural wheat starch with improved functionality over traditional starches
  • 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
Hit Gluten alternative Protelon 22 high protein wheat flour - a beneficial substitution for gluten Product in stock, price upon request
Lot from 300 kg
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Protelon 22 is a high-protein, high-quality wheat flour acting as a cost-effective alternative to wheat gluten or devitalized wheat gluten.
  • 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

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