• increases the extensibility of the dough, while maintaining its strength
• provides a dry surface of the dough, reducing its sticking to the working bodies of the equipment
• makes it possible to obtain products with a high amount of filling
• provides a smooth surface of semi-finished and finished products
• increases shape retention after cooking finished products, improves dough consistency after cooking
• makes it possible to obtain thin dough on the equipment
• allows to reduce the usage of egg products during kneading, or their elimination
• when using wheat flour with deviations from the standard in terms of indicators (gluten, moisture content, etc.), Bonnfarin art. 3 and art. 2 to improve the structural and mechanical properties of dumplings dough
• recommended dosage 0.1 -1.0% by weight of flour used in kneading

Application:

• pasta dough
• frozen semi-finished products (dumplings, dumplings, khinkali, manti, etc.)

• two variations are available (art. 1 and art. 2)

Article 1

• due to the balanced composition replenishes the protein framework of wheat flour used in kneading
• helps control dough extensibility and adds plasticity to the dough, facilitating the molding process on the equipment
• increases the water absorption capacity of the dough (by 2.0 – 5.0% depending on the recipe used), which guarantees economic benefits
• recommended dosage 0.5 – 5.0% by weight of flour used in kneading

Article 2

• increases the extensibility of the dough when molded on the equipment, increasing its strength
• has a slight whitening effect, brightens the dough during kneading, shaping, freezing and cooking finished products
• increases shape retention after cooking finished products, improves dough consistency after cooking
• makes it possible to obtain very thin dough on the equipment
• provides a dry surface of the dough, which reduces its sticking to the working parts of the equipment
• makes it possible to obtain products with a high filling capacity
• provides a smooth surface of semi-finished products and finished products
• recommended dosage 0.2 – 0.6% by weight of flour used in kneading

Application

• frozen semi-finished products in dough (dumplings, khinkali, manti, etc.)

• • 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

• improves the physical and chemical indicators of wheat flour (weight fraction of crude gluten – about 55%, the quality of gluten – I group)
• improves the rheological parameters of the dough: reduces the brittleness of the dough and its adhesion to the surface of the equipment
• reduces dough chipping and improves the consistency of the dough after cooking, reduces the digestibility
• beneficial and natural replacement for gluten (works when replacing 1: 1 or higher)

Dosage

• Protelon 22 is added at the rate of 2-4% by weight of wheat flour with additional introduction of moisture at the rate (hydration 1: 1-2) without changing the recipe for dumplings
• after kneading, the dough can immediately go to molding or be cured for 15-20 minutes, depending on the technological process.

Application:

• semi-finished products in a dough casing (dumplings, khinkali, dumplings, etc.)