Flour

Amilon 60/21

pea cold-swelling flour

Amilon 60/21 is a physically modified pea flour with starch content of minimum 60% with cold-swelling and emulsifying abilities.

Characteristics

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