Flour improver for dumplings and pasta dough Bonnfarin (art. 3)

• 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.)