• 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

• 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)

• 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

• high protein content of at least 70%
• imitates fibrous structure of meat muscle tissue
• the products form «flakes» ensures high rate of hydration and perfect integration into products structure
• combination of soy and wheat proteins provides full-value substitute of animal raw materials due to high nutrition value and amino acid composition
• made from Russian non GMO soy and wheat

Application:

• minced meat/poultry/fish products, sausages, plant-based meat/poultry/fish alternatives

Features and benefits:

• fine flour — 100-200 mesh
• protein content at least 17%
• hydration rate 1:4 and above
• high fat emulsifying ability — 1:2
• has the effect of cold moisture binding in emulsion systems and gelling in cold dispersions, used instead of chemically modified starches
• used as a highly functional ingredient capable of thickening cold food masses, increasing their viscoplastic properties and reducing water activity in the finished product

Application:

• sausages;
• semi-finished products;
• pate;
• canned food.

• 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.)

• high fiber structure similar to natural meat fibers
• fits perfectly into the structure of finished meat products and is able to completely replace raw meat in vegan recipes
• protein content not less than 65%
• pieces of a flat shape in the form of “shells” beige color
• made from Russian non-GMO soybeans
• wide scope of application: in the meat and fish processing industry – partial replacement of raw materials; in vegetarian products – a complete replacement for meat / fish, which is not inferior in terms of organoleptic characteristics
• hydration rate – 1:2 in hot water, 1:1 in cold water, hydration time – 60 minutes in cold water

Application:

Production of sausages, semi-finished products, dried snacks.

• various fractions: 35, 90 (powder), 200, 500 (fiber)
• stabilization and increase of stability of minced meat systems;
• prevention of cutting off of fat on the working bodies of the equipment during the preparation of minced meat;
• reduction in the percentage of roast – preservation of juiciness when microprocessing;
• preservation of texture;
• improvement of organoleptic characteristics;
• various fractions – 90 (powder), 200, 500 (bulk density);
• moisture binding capacity 1: 7-9;
• reduction in the cost of basic raw materials and an increase in the profitability of production (1 kg Biocel XL 200 and XL hydrate in a ratio of 1: 7 and 1: 9, respectively, and can replace 8-10 raw meat in the recipe).

Application:

• sausages
• semi-finished products
• dumplings dough
• gourmet group
• restructured products
• canned food
• pate

• 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

• produced from Russian non-GMO wheat using green technology
• fine flour – 100-300 mesh
• protein content – at least 8%
• starch content – at least 80%
• hydration degree 1: 3-4
• the effect of cold moisture binding in emulsion systems max and gelation in cold dispersions
• used as a good dispersing function a global ingredient with high moisture binding capacity, increasing viscosity, reducing water activity and degradation of starches

  Application:

• sausages
• pate
• chopped semi-finished foods
• canned food

• 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 content – min. 50%
• made from Russian soybeans, non-GMO
• various granulometry: 1-3 mm – small mince, 3-5 mm – large mince, 20-40 mm – chuncks, “balls”, “beef stroganoff”, etc.
• hydration degree — 1:3 – 4.2; hydration rate at t = +2-4°С — 12-15 min (“minced meat”), 30-40 min (for a larger fraction, i.e. “beef stroganoff”)
• dense, elastic structure
• perfectly absorbs taste and imitates the structure of meat
• competitive and affordable price

Application

• sausages
• canned foods
• frozen semi-finished foods
• instant soups/noodles

• high protein content min 45% and affordable price
• hydration rate — 1:3, hydration time — 10 min (t= +2-4°С)
• made from Russian non-GMO soy
• thanks to vegetable fibers in the composition, it’s able to form viscous structures, reducing the amount of additional ingredients in the recipe
• various granulometry: 1-3 mm – small mince, 3-5 mm – large mince
• oil-holding capacity not less than 135%
• dense texture

Application

• sausages
• canned foods
• frozen semi-finished products
• noodles and instant foods

•  alternative to soy texturate for soy-free products
• fits perfectly into semi-finished poultry and fish products due to the light color
• thickens the structure of products
• made from Russian non-GMO wheat
• various colors (TR1 — beige, TR2 — grey) and granulometry are available 1-4mm, 3-5mm
• protein content — 10%
• hydration degree — 1:3 – 4
• hydration rate — 20-40 min (t= +2-4°С)

Application:

• chilled and frozen semi-finished products (nuggets, patties, fish sticks)
• instant soups and noodles
• pates and liverwurst sausages

• alternative to soy or wheat texturate
• doesn’t contain soy or wheat, hypoallergenic
• protein content no less than 23%
• hydration degree — 1:3-4
• hydration rate — 15-20 мин (t= +2-4°С)
• made from Russian non GMO yellow pea
• low glycemic index
• lack of pronounced legumes aftertaste
• rich on vitamins, minerals, contain valuable amino acids

Application

• meat and fish semifinished foods
• plant-based meat and fish alternatives

• alternative to soy and wheat texurates
• hypoallergenic, doesn’t contain soy or gluten
• neutral taste and odour (absence of legume aftertaste)
• starch content minimum 60%
• protein content minimum 18%
• high water-binding capacity — 1:3
• made from Russian non-GMO yellow pea

• high protein content — 65-70%
• made from Russian non-GMO soy
• hydration degree — 1:4
• hydration rate — 15-20 min (t=+2-4°С)
• various granulometry: 1-3 mm (small mince), 3-5 mm (large mince), 5-7 mm

Application

• minced semi-finished products
• raw smoked and semi-smoked sausages

• in comparison with traditional starches, Amilon has higher functionality due to which it lowers production costs by reducing thermal losses and increasing the yield of finished products
• the content of the protein fraction provides a significant reduction of starch stratification
• higher water-holding capacity and lesser tendency to retrogradation improve the quality characteristics of products and ensure their stability during the shelf life of products, also slowing down the processes of staling in bakery and floury confectionery products

• improving the consistency and presentation of finished products; 
• stabilizes and increases the stability of stuffing emulsions; 
• reduces the cost of production
• economic efficiency
• fine grinding – 90% no more than 400 mesh
• mass fraction of starch, per a. from. in. %, not less than 85.0

Application:

• sausages
• semi-finished products
• dumplings dough
• restructured products
• canned food
• pate

• analogous to soy texturate in terms of its functional and physicochemical characteristics, but unlike it’s hypoallergenic (doesn’t contain soy or gluten)
• contains hypoallergenic protein of high nutritional value and good digestibility
• made from Russian yellow non-GMO pea
• protein content minimum 50%
• hydration degree — 1:3
• hydration rate 15-20 min (t= +2-4°С)

Application

• high protein and energy bars

• protein content 50 and 55%
• hypoallergenic, doesn’t contain soy and gulten
• made from Russian yellow non-GMO pea
• granulometry: powder – 80-200 mesh
• hydration rate — 1:3

• 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

• palatable, tasty and crunchy breading
• the absence of yeast, fats, baking ingredients in the product and the best microbiological background of the product in comparison with rusks and ground crackers
• made from Russian non-GMO wheat
• various granulometry: small granules — 0.1-0.5 mm, predust — 0.1-0.8 mm, medium — 1.5-2 mm, large granules — 2-3 mm
• color: from white to light cream
• protein content at least 9%
• degree of hydration 1:3-4

• the absence of yeast, fats, baking ingredients in the product and the best microbiological background of the product in comparison with rusks and ground crackers
• the possibility of using extruded breadсrumbs from different types of grain raw materials 9wheat), different structure and shape of particles, color and taste
• made from Russian non-GMO wheat
• granules 1-3 mm
• various colors: basic – white, on request – yellow, yellow-orange, light orange, orange
• protein content at least 9%

Application:

• frozen semi-finished products
• chilled semi-finished products

• very fine breading fraction (0,1 – 0,8 mm) perfectly prepares the surface of the food for the adhesion of the coating in order to achieve a final crunchy product and perfect coverage
• absorbs moisture from the substrate, ensuring the adhesion of the coating
• takes more water than breadcrumbs helping to keep breading on the food and reducing moisture loss
• an extra layer of breading gives extra weight to the product
• eliminates the over-frying of breading

• 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)

• monocomponent product – only cold swelling wheat flour
• can be used both as a monocomponent and as a base for complex liasons, which may contain dyes, flavoring spices, salt and other ingredients
• has the effect of forming cold-viscous solutions with
• hydration 1: 7-15 (depending on equipment for liaisoning)
• economically beneficial, especially in comparison with foreign analogs
• liaison with Protex-A 10/1 KL content keeps the breading on the product during shock freezing, eliminating losses under the influence of air currents in freezers
• reduction of losses is up to 5% of breading

Application:

• frozen semi-finished products with breading

• • 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

• made from Russian non-GMO peas by means of green technology
• fine ground flour — 100-200 mesh
• protein content at least 15%
• degree of hydration — 1:4 (and higher)
• high fat-emulsifying ability — 1:2
• has the effect of cold moisture binding in emulsion systems and gelling in cold dispersions, used as a substitute of chemically modified starches
• used as a highly functional ingredient capable of thickening cold food masses, increasing their viscous-plastic properties and reducing the water activity in finished products

Application:

• sausages
• semi-finished products
• canned food
• pate
• hams

• 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

• 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.)