Bakery & confectionary 
Natural flour and dough improver Protelon 22
high-protein wheat flour - a natural flour and dough improver
Hit
Protelon 22 is a high-protein wheat flour that stabilizes flour quality with low gluten, improves dough rheology and slows down staling.
Product in stock, price upon request
Lot from 300 kg
Lot from 300 kg
Characteristics
- stabilizes the quality of flour with low gluten
- improves the rheology of the dough: gives high stability to the dough, it softens and tears less, becomes more elastic
- increases uniform porosity and specific volume of final products
- slows down staling, increases crumb softness
- reduces the brittleness of the dough of frozen semi-finished products
- high protein content of at least 22%
- mass fraction of raw gluten – about 55% (the quality of gluten is us – I group)
- made from Russian wheat, non-GMO
- has no E-index, is marked on the label as “wheat flour”
- easy to use (stirring)
- efficiency is confirmed, the product is recommended for implementation by Scientific Research Institute of Bakery Industry (Russia)
Application:
- bakery and flour confectionery
- dough for frozen semi-finished products
- pasta
- base for pizza
- sheets for lasagna
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
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