Dough improvers

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

Bonnfarin for dumplings and pasta dough art. 3 - functional mixture used in the production of pasta doug and frozen semi-finished products from dough for dumplings, gyodza, raviloli, khinkali, etc.
Product in stock, price upon request
Lot from 300 kg

Characteristics

  • 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.)
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