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Flour improver for dumplings dough Bonnfarin (art. 1, 2) complex food additives that improve dumpling dough Product in stock, price upon request
Lot from 150 kg
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Bonnfarins for dumplings dough art. 1 and art. 2 are flour improvers, highly functional mixed products based on various types of flour, emulsifiers, amino acids and acidity regulators for dumplings, goyza, khinkali, manti.
  • 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.)

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