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

Name: Flour improver for dumplings and pasta dough Bonnfarin (art. 3)
Brand: Partner-M
Rating: 5 (1 reviews)

complex food additive that improves dumplings and pasta dough

Bonnfarin for dumplings and pasta dough art. 3 — functional mixture used in the production of pasta dough and frozen semi-finished products from dough for dumplings, gyodza, raviloli, khinkali, etc.

Product in stock, price upon request
Lot from 150 kg

Flour improver for dumplings and pasta dough Bonnfarin (art. 3) -
6

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