Natural dough improver Protelon 22

high-protein flour with minimum protein content of 22%
Protelon 22 is a wheat flour with high gluten content that acts as a protein improver and an alternative to wheat gluten.


  • high protein content — minimum 22%
  • mass fraction of crude gluten – about 55% (gluten quality – I group (good))
  • easy to use (mixing)
  • stabilizes the quality of flour with low gluten
  • profitable gluten replacement
  • improves dough rheology: gives high stability to the dough, makes it soften less and make it more elastic
  • reduces the brittleness of the dough shell in frozen semi-finished products
  • made from Russian wheat, non-GMO
  • has no E-number, “clean label”
Delivery in Russia and the CIS
well-developed distribution chain allows us to deliver products in perfect condition and fast
Effective solutions
develop and implement the most price-competitive formulation
Experience and knowledge
our employees are high quality professionals of food and feed industries
Everything is possible
we will adapt product characteristics in accordance with your needs