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Wheat cold-swelling starch flour Amilon 80/21 - 1 Bakery & confectionary
Starches
Wheat cold-swelling starch flour Amilon 80/21 - 3

Wheat cold-swelling starch flour Amilon 80/21

wheat cold-swelling flour (for bakery industry)
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
Wheat cold-swelling starch flour Amilon 80/21 - 4

Characteristics

  • 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 the finished products
  • used as a highly dispersing functional high moisture-binding ingredient to increase viscosity, reduce water activity and starch regradation
  • increases the product volume, softens the texture, reduces product scrap
  • makes wafer sheet less brittle
  • pregelatinizing, neutral-flavor starch
  • protein content – at least 8%, starch content – at least 80%
  • produced from Russian non-GMO wheat using green technology

Application:

  • biscuits, cookies, gingerbread
  • cupcakes, muffins
  • wafer sheets, Viennese waffles
Delivery within Russia and the CIS - 5
Delivery within Russia and the CIS
Развитая сеть дистрибьюции, позволяет доставлять продукцию в кратчайшие сроки
We will reduce your cost - 6
We will reduce your cost
We will make it so that you can put the price on the shelf cheaper than competitors
Experience, knowledge - 7
Experience, knowledge
Our specialists - doctors and candidates of science, daily improve products and help customers in production
We can do everything - 8
We can do everything
We will change the characteristics of the product to suit your needs

Analogs

Wheat cold-swelling starch flour Amilon 80/21 - 9 Hit Wheat starch Amilon Super wheat starch with increased functionality (bakery) Product in stock, price upon request
Lot from 300 kg
Quick View
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.
  • 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 the finished products
  • used as a highly dispersing functional high moisture-binding ingredient to increase viscosity, reduce water activity and starch regradation
  • increases the product volume, softens the texture, reduces product scrap
  • makes wafer sheet less brittle
  • pregelatinizing, neutral-flavor starch
  • protein content – at least 8%, starch content – at least 80%
  • produced from Russian non-GMO wheat using green technology

Application:

  • biscuits, cookies, gingerbread
  • cupcakes, muffins
  • wafer sheets, Viennese waffles
Wheat cold-swelling starch flour Amilon 80/21 - 10 Pea starch flour Amilon 60 pea flour with high starch content Product in stock, price upon request
Lot from 300 kg
Quick View
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.
  • 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 the finished products
  • used as a highly dispersing functional high moisture-binding ingredient to increase viscosity, reduce water activity and starch regradation
  • increases the product volume, softens the texture, reduces product scrap
  • makes wafer sheet less brittle
  • pregelatinizing, neutral-flavor starch
  • protein content – at least 8%, starch content – at least 80%
  • produced from Russian non-GMO wheat using green technology

Application:

  • biscuits, cookies, gingerbread
  • cupcakes, muffins
  • wafer sheets, Viennese waffles
Wheat cold-swelling starch flour Amilon 80/21 - 11 Pea starch flour Amilon 60/21 pea cold-swelling flour Product in stock, price upon request
Lot from 300 kg
Quick View
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.
  • 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 the finished products
  • used as a highly dispersing functional high moisture-binding ingredient to increase viscosity, reduce water activity and starch regradation
  • increases the product volume, softens the texture, reduces product scrap
  • makes wafer sheet less brittle
  • pregelatinizing, neutral-flavor starch
  • protein content – at least 8%, starch content – at least 80%
  • produced from Russian non-GMO wheat using green technology

Application:

  • biscuits, cookies, gingerbread
  • cupcakes, muffins
  • wafer sheets, Viennese waffles
Wheat cold-swelling starch flour Amilon 80/21 - 12 Modified pea starch Amilon 60/41 Product in stock, price upon request
Lot from 300 kg
Quick View
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.
  • 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 the finished products
  • used as a highly dispersing functional high moisture-binding ingredient to increase viscosity, reduce water activity and starch regradation
  • increases the product volume, softens the texture, reduces product scrap
  • makes wafer sheet less brittle
  • pregelatinizing, neutral-flavor starch
  • protein content – at least 8%, starch content – at least 80%
  • produced from Russian non-GMO wheat using green technology

Application:

  • biscuits, cookies, gingerbread
  • cupcakes, muffins
  • wafer sheets, Viennese waffles
Wheat cold-swelling starch flour Amilon 80/21 - 13 Corn starch Amilon modified corn starch Product in stock, price upon request
Lot from 300 kg
Quick View
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.
  • 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 the finished products
  • used as a highly dispersing functional high moisture-binding ingredient to increase viscosity, reduce water activity and starch regradation
  • increases the product volume, softens the texture, reduces product scrap
  • makes wafer sheet less brittle
  • pregelatinizing, neutral-flavor starch
  • protein content – at least 8%, starch content – at least 80%
  • produced from Russian non-GMO wheat using green technology

Application:

  • biscuits, cookies, gingerbread
  • cupcakes, muffins
  • wafer sheets, Viennese waffles
Wheat cold-swelling starch flour Amilon 80/21 - 14 Hit Wheat starch Amilon Super wheat starch with increased functionality (meat) Product in stock, price upon request
Lot from 300 kg
Quick View
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.
  • 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 the finished products
  • used as a highly dispersing functional high moisture-binding ingredient to increase viscosity, reduce water activity and starch regradation
  • increases the product volume, softens the texture, reduces product scrap
  • makes wafer sheet less brittle
  • pregelatinizing, neutral-flavor starch
  • protein content – at least 8%, starch content – at least 80%
  • produced from Russian non-GMO wheat using green technology

Application:

  • biscuits, cookies, gingerbread
  • cupcakes, muffins
  • wafer sheets, Viennese waffles
Description
Characteristics
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