Flour

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.

Characteristics

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”