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Natural dumplings dough improver Protelon 22 - 1 Meat
Dough improvers
Natural dumplings dough improver Protelon 22 - 6

Natural dumplings dough improver Protelon 22

high-protein flour with minimum protein content of 22%
Hit
Protelon 22 is a high-protein wheat flour used as a natural improver in the production of dough for dumplings, khinkali and other dough semi-finished products.
Product in stock, price upon request
Lot from 300 kg
Natural dumplings dough improver Protelon 22 - 7

Characteristics

  • improves the physical and chemical indicators of wheat flour (weight fraction of crude gluten – about 55%, the quality of gluten – I group)
  • improves the rheological parameters of the dough: reduces the brittleness of the dough and its adhesion to the surface of the equipment
  • reduces dough chipping and improves the consistency of the dough after cooking, reduces the digestibility
  • beneficial and natural replacement for gluten (works when replacing 1: 1 or higher)

Dosage

  • Protelon 22 is added at the rate of 2-4% by weight of wheat flour with additional introduction of moisture at the rate (hydration 1: 1-2) without changing the recipe for dumplings
  • after kneading, the dough can immediately go to molding or be cured for 15-20 minutes, depending on the technological process.

Application:

  • semi-finished products in a dough casing (dumplings, khinkali, dumplings, etc.)
Delivery within Russia and the CIS - 8
Delivery within Russia and the CIS
Развитая сеть дистрибьюции, позволяет доставлять продукцию в кратчайшие сроки
We will reduce your cost - 9
We will reduce your cost
We will make it so that you can put the price on the shelf cheaper than competitors
Experience, knowledge - 10
Experience, knowledge
Our specialists - doctors and candidates of science, daily improve products and help customers in production
We can do everything - 11
We can do everything
We will change the characteristics of the product to suit your needs

Analogs

Natural dumplings dough improver Protelon 22 - 12 Puff pastry improver Bonnfarin complex food supplement that improves puff pastry Product in stock, price upon request
Lot from 300 kg
Quick View
Protelon 22 is a high-protein wheat flour used as a natural improver in the production of dough for dumplings, khinkali and other dough semi-finished products.
  • improves the physical and chemical indicators of wheat flour (weight fraction of crude gluten – about 55%, the quality of gluten – I group)
  • improves the rheological parameters of the dough: reduces the brittleness of the dough and its adhesion to the surface of the equipment
  • reduces dough chipping and improves the consistency of the dough after cooking, reduces the digestibility
  • beneficial and natural replacement for gluten (works when replacing 1: 1 or higher)

Dosage

  • Protelon 22 is added at the rate of 2-4% by weight of wheat flour with additional introduction of moisture at the rate (hydration 1: 1-2) without changing the recipe for dumplings
  • after kneading, the dough can immediately go to molding or be cured for 15-20 minutes, depending on the technological process.

Application:

  • semi-finished products in a dough casing (dumplings, khinkali, dumplings, etc.)
Natural dumplings dough improver Protelon 22 - 13 Flour and dough improver Protex-A 10/1 KL (bakery) wheat cold-swelling flour Product in stock, price upon request
Lot from 300 kg
Quick View
Protelon 22 is a high-protein wheat flour used as a natural improver in the production of dough for dumplings, khinkali and other dough semi-finished products.
  • improves the physical and chemical indicators of wheat flour (weight fraction of crude gluten – about 55%, the quality of gluten – I group)
  • improves the rheological parameters of the dough: reduces the brittleness of the dough and its adhesion to the surface of the equipment
  • reduces dough chipping and improves the consistency of the dough after cooking, reduces the digestibility
  • beneficial and natural replacement for gluten (works when replacing 1: 1 or higher)

Dosage

  • Protelon 22 is added at the rate of 2-4% by weight of wheat flour with additional introduction of moisture at the rate (hydration 1: 1-2) without changing the recipe for dumplings
  • after kneading, the dough can immediately go to molding or be cured for 15-20 minutes, depending on the technological process.

Application:

  • semi-finished products in a dough casing (dumplings, khinkali, dumplings, etc.)

Related products

Natural dumplings dough improver Protelon 22 - 14 Hit Soy TVP Protex-M 50 classic soy textured flour Product in stock, price upon request
Lot from 1000 kg
Quick View
Protelon 22 is a high-protein wheat flour used as a natural improver in the production of dough for dumplings, khinkali and other dough semi-finished products.
  • improves the physical and chemical indicators of wheat flour (weight fraction of crude gluten – about 55%, the quality of gluten – I group)
  • improves the rheological parameters of the dough: reduces the brittleness of the dough and its adhesion to the surface of the equipment
  • reduces dough chipping and improves the consistency of the dough after cooking, reduces the digestibility
  • beneficial and natural replacement for gluten (works when replacing 1: 1 or higher)

Dosage

  • Protelon 22 is added at the rate of 2-4% by weight of wheat flour with additional introduction of moisture at the rate (hydration 1: 1-2) without changing the recipe for dumplings
  • after kneading, the dough can immediately go to molding or be cured for 15-20 minutes, depending on the technological process.

Application:

  • semi-finished products in a dough casing (dumplings, khinkali, dumplings, etc.)
Natural dumplings dough improver Protelon 22 - 15 Vegetable fibers Protocell FW200/1, FW200/2 vegetable fibers with enhanced functionality Product in stock, price upon request
Lot from 300 kg
Quick View
Protelon 22 is a high-protein wheat flour used as a natural improver in the production of dough for dumplings, khinkali and other dough semi-finished products.
  • improves the physical and chemical indicators of wheat flour (weight fraction of crude gluten – about 55%, the quality of gluten – I group)
  • improves the rheological parameters of the dough: reduces the brittleness of the dough and its adhesion to the surface of the equipment
  • reduces dough chipping and improves the consistency of the dough after cooking, reduces the digestibility
  • beneficial and natural replacement for gluten (works when replacing 1: 1 or higher)

Dosage

  • Protelon 22 is added at the rate of 2-4% by weight of wheat flour with additional introduction of moisture at the rate (hydration 1: 1-2) without changing the recipe for dumplings
  • after kneading, the dough can immediately go to molding or be cured for 15-20 minutes, depending on the technological process.

Application:

  • semi-finished products in a dough casing (dumplings, khinkali, dumplings, etc.)
Natural dumplings dough improver Protelon 22 - 16 Flour and dough improver Protex-A 10/1 KL (bakery) wheat cold-swelling flour Product in stock, price upon request
Lot from 300 kg
Quick View
Protelon 22 is a high-protein wheat flour used as a natural improver in the production of dough for dumplings, khinkali and other dough semi-finished products.
  • improves the physical and chemical indicators of wheat flour (weight fraction of crude gluten – about 55%, the quality of gluten – I group)
  • improves the rheological parameters of the dough: reduces the brittleness of the dough and its adhesion to the surface of the equipment
  • reduces dough chipping and improves the consistency of the dough after cooking, reduces the digestibility
  • beneficial and natural replacement for gluten (works when replacing 1: 1 or higher)

Dosage

  • Protelon 22 is added at the rate of 2-4% by weight of wheat flour with additional introduction of moisture at the rate (hydration 1: 1-2) without changing the recipe for dumplings
  • after kneading, the dough can immediately go to molding or be cured for 15-20 minutes, depending on the technological process.

Application:

  • semi-finished products in a dough casing (dumplings, khinkali, dumplings, etc.)
Natural dumplings dough improver Protelon 22 - 17 Hit Liasion Protex-A 10/1KL cold swelling wheat flour Product in stock, price upon request
Lot from 300 kg
Quick View
Protelon 22 is a high-protein wheat flour used as a natural improver in the production of dough for dumplings, khinkali and other dough semi-finished products.
  • improves the physical and chemical indicators of wheat flour (weight fraction of crude gluten – about 55%, the quality of gluten – I group)
  • improves the rheological parameters of the dough: reduces the brittleness of the dough and its adhesion to the surface of the equipment
  • reduces dough chipping and improves the consistency of the dough after cooking, reduces the digestibility
  • beneficial and natural replacement for gluten (works when replacing 1: 1 or higher)

Dosage

  • Protelon 22 is added at the rate of 2-4% by weight of wheat flour with additional introduction of moisture at the rate (hydration 1: 1-2) without changing the recipe for dumplings
  • after kneading, the dough can immediately go to molding or be cured for 15-20 minutes, depending on the technological process.

Application:

  • semi-finished products in a dough casing (dumplings, khinkali, dumplings, etc.)
Natural dumplings dough improver Protelon 22 - 18 Hit Wheat TVP Protex-A 10/4 TR1, TR2 wheat textured flour Product in stock, price upon request
Lot from 1000 kg
Quick View
Protelon 22 is a high-protein wheat flour used as a natural improver in the production of dough for dumplings, khinkali and other dough semi-finished products.
  • improves the physical and chemical indicators of wheat flour (weight fraction of crude gluten – about 55%, the quality of gluten – I group)
  • improves the rheological parameters of the dough: reduces the brittleness of the dough and its adhesion to the surface of the equipment
  • reduces dough chipping and improves the consistency of the dough after cooking, reduces the digestibility
  • beneficial and natural replacement for gluten (works when replacing 1: 1 or higher)

Dosage

  • Protelon 22 is added at the rate of 2-4% by weight of wheat flour with additional introduction of moisture at the rate (hydration 1: 1-2) without changing the recipe for dumplings
  • after kneading, the dough can immediately go to molding or be cured for 15-20 minutes, depending on the technological process.

Application:

  • semi-finished products in a dough casing (dumplings, khinkali, dumplings, etc.)
Natural dumplings dough improver Protelon 22 - 19 Hit Pea TVP Protex-A 25/4 pea textured flour Product in stock, price upon request
Lot from 1000 kg
Quick View
Protelon 22 is a high-protein wheat flour used as a natural improver in the production of dough for dumplings, khinkali and other dough semi-finished products.
  • improves the physical and chemical indicators of wheat flour (weight fraction of crude gluten – about 55%, the quality of gluten – I group)
  • improves the rheological parameters of the dough: reduces the brittleness of the dough and its adhesion to the surface of the equipment
  • reduces dough chipping and improves the consistency of the dough after cooking, reduces the digestibility
  • beneficial and natural replacement for gluten (works when replacing 1: 1 or higher)

Dosage

  • Protelon 22 is added at the rate of 2-4% by weight of wheat flour with additional introduction of moisture at the rate (hydration 1: 1-2) without changing the recipe for dumplings
  • after kneading, the dough can immediately go to molding or be cured for 15-20 minutes, depending on the technological process.

Application:

  • semi-finished products in a dough casing (dumplings, khinkali, dumplings, etc.)
Description
Characteristics
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