Wheat cold-swelling starch flour Amilon 80/21

wheat cold-swelling flour (bakery)
Amilon 80/21 is a physically modified wheat flour with starch content of minimum 80% that obtains cold-swelling and gelling abilities in aqueous suspensions.
Product in stock, price upon request
Lot from 300 kg


    • produced from Russian non-GMO wheat using green technology
    • has the effect of cold moisture-binding in emulsion systems and gelation in cold dispersions
    • creates a finely porous plastic biscuit structure, reduces its crumbling
    • increases the output of finished products
    • used as a highly dispersing functional high moisture-binding ingredient, increasing viscosity, reducing water activity, and degradation of starches
    • protein content – at least 8%
    • starch content – at least 80%


    • biscuits
    • muffins
    • Viennese waffles
Delivery within Russia and the CIS
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Experience, knowledge
Our specialists - doctors and candidates of science, daily improve products and help customers in production
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We will change the characteristics of the product to suit your needs