Bakery & confectionary 
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
Lot from 300 kg
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
FAQ
Delivery within Russia and the CIS
A well-developed distribution network allows you to deliver products as soon as possible
We will reduce your cost
We will make it so that you can put the price on the shelf cheaper than competitors
Experience, knowledge
Our specialists - doctors and candidates of science, daily improve products and help customers in production
We can do everything
We will change the characteristics of the product to suit your needs
