Flour improver for dumplings dough Bonnfarin (art. 1, 2)

• two variations are available (art. 1 and art. 2)

Article 1

• due to the balanced composition replenishes the protein framework of wheat flour used in kneading
• helps control dough extensibility and adds plasticity to the dough, facilitating the molding process on the equipment
• increases the water absorption capacity of the dough (by 2.0 – 5.0% depending on the recipe used), which guarantees economic benefits
• recommended dosage 0.5 – 5.0% by weight of flour used in kneading

Article 2

• increases the extensibility of the dough when molded on the equipment, increasing its strength
• has a slight whitening effect, brightens the dough during kneading, shaping, freezing and cooking finished products
• increases shape retention after cooking finished products, improves dough consistency after cooking
• makes it possible to obtain very thin dough on the equipment
• provides a dry surface of the dough, which reduces its sticking to the working parts of the equipment
• makes it possible to obtain products with a high filling capacity
• provides a smooth surface of semi-finished products and finished products
• recommended dosage 0.2 – 0.6% by weight of flour used in kneading

Application

• frozen semi-finished products in dough (dumplings, khinkali, manti, etc.)