Dough improvers

Natural dumplings dough improver Protelon 22

high-protein flour with minimum protein content of 22%
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


  • 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)


  • 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.


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