• 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)

• 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

• 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