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Flour and dough improver Protex-A 10/1 KL (bakery) - 1 Meat
Dough improvers
Flour and dough improver Protex-A 10/1 KL (bakery) - 7

Flour and dough improver Protex-A 10/1 KL (bakery)

wheat cold-swelling flour
Protex-A 10/1 KL is a cold-swelling flour that reduces product moisture loss and increases its freshness.
Product in stock, price upon request
Lot from 300 kg
Flour and dough improver Protex-A 10/1 KL (bakery) - 8

Characteristics

    • acts as a natural flour, dough and consistency improver, improves the consistency of the product
    • swelling effect in cold water
    • hydration degree – 1: 3-10
    • gives elasticity to dumplings
    • increases the output of finished products
    • possesses high water binding and water retention capacity
    • used in functional mixtures instead of wheat flour with high water binding capacities
    • increases the viscous-plastic properties of the feedstock
    • does not have an E-index, marked on the label as “wheat flour”
    • cheaper than analogues of Russian and foreign competitors
    • rye version of the products is available

    Application:

    • partially or completely replacing a part of wheat bakery flour in the pastry recipe
    • for muffins 7.0 – 8.0%
    • for custard products 5.0 – 10.0%
    • as a thickener and stabiliser in various fillings
Delivery within Russia and the CIS - 9
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 - 10
We will reduce your cost
We will make it so that you can put the price on the shelf cheaper than competitors
Experience, knowledge - 11
Experience, knowledge
Our specialists - doctors and candidates of science, daily improve products and help customers in production
We can do everything - 12
We can do everything
We will change the characteristics of the product to suit your needs

Analogs

Flour and dough improver Protex-A 10/1 KL (bakery) - 13 Wheat cold-swelling starch flour Amilon 80/21 wheat cold-swelling flour (for bakery industry) Product in stock, price upon request
Lot from 300 kg
Quick View
Protex-A 10/1 KL is a cold-swelling flour that reduces product moisture loss and increases its freshness.
    • acts as a natural flour, dough and consistency improver, improves the consistency of the product
    • swelling effect in cold water
    • hydration degree – 1: 3-10
    • gives elasticity to dumplings
    • increases the output of finished products
    • possesses high water binding and water retention capacity
    • used in functional mixtures instead of wheat flour with high water binding capacities
    • increases the viscous-plastic properties of the feedstock
    • does not have an E-index, marked on the label as “wheat flour”
    • cheaper than analogues of Russian and foreign competitors
    • rye version of the products is available

    Application:

    • partially or completely replacing a part of wheat bakery flour in the pastry recipe
    • for muffins 7.0 – 8.0%
    • for custard products 5.0 – 10.0%
    • as a thickener and stabiliser in various fillings
Flour and dough improver Protex-A 10/1 KL (bakery) - 14 Hit Natural dumplings dough improver Protelon 22 high-protein flour with minimum protein content of 22% Product in stock, price upon request
Lot from 300 kg
Quick View
Protex-A 10/1 KL is a cold-swelling flour that reduces product moisture loss and increases its freshness.
    • acts as a natural flour, dough and consistency improver, improves the consistency of the product
    • swelling effect in cold water
    • hydration degree – 1: 3-10
    • gives elasticity to dumplings
    • increases the output of finished products
    • possesses high water binding and water retention capacity
    • used in functional mixtures instead of wheat flour with high water binding capacities
    • increases the viscous-plastic properties of the feedstock
    • does not have an E-index, marked on the label as “wheat flour”
    • cheaper than analogues of Russian and foreign competitors
    • rye version of the products is available

    Application:

    • partially or completely replacing a part of wheat bakery flour in the pastry recipe
    • for muffins 7.0 – 8.0%
    • for custard products 5.0 – 10.0%
    • as a thickener and stabiliser in various fillings
Flour and dough improver Protex-A 10/1 KL (bakery) - 15 Puff pastry improver Bonnfarin complex food supplement that improves puff pastry Product in stock, price upon request
Lot from 300 kg
Quick View
Protex-A 10/1 KL is a cold-swelling flour that reduces product moisture loss and increases its freshness.
    • acts as a natural flour, dough and consistency improver, improves the consistency of the product
    • swelling effect in cold water
    • hydration degree – 1: 3-10
    • gives elasticity to dumplings
    • increases the output of finished products
    • possesses high water binding and water retention capacity
    • used in functional mixtures instead of wheat flour with high water binding capacities
    • increases the viscous-plastic properties of the feedstock
    • does not have an E-index, marked on the label as “wheat flour”
    • cheaper than analogues of Russian and foreign competitors
    • rye version of the products is available

    Application:

    • partially or completely replacing a part of wheat bakery flour in the pastry recipe
    • for muffins 7.0 – 8.0%
    • for custard products 5.0 – 10.0%
    • as a thickener and stabiliser in various fillings

Related products

Flour and dough improver Protex-A 10/1 KL (bakery) - 16 Hit Soy TVP Protex-M 50 classic soy textured flour Product in stock, price upon request
Lot from 1000 kg
Quick View
Protex-A 10/1 KL is a cold-swelling flour that reduces product moisture loss and increases its freshness.
    • acts as a natural flour, dough and consistency improver, improves the consistency of the product
    • swelling effect in cold water
    • hydration degree – 1: 3-10
    • gives elasticity to dumplings
    • increases the output of finished products
    • possesses high water binding and water retention capacity
    • used in functional mixtures instead of wheat flour with high water binding capacities
    • increases the viscous-plastic properties of the feedstock
    • does not have an E-index, marked on the label as “wheat flour”
    • cheaper than analogues of Russian and foreign competitors
    • rye version of the products is available

    Application:

    • partially or completely replacing a part of wheat bakery flour in the pastry recipe
    • for muffins 7.0 – 8.0%
    • for custard products 5.0 – 10.0%
    • as a thickener and stabiliser in various fillings
Flour and dough improver Protex-A 10/1 KL (bakery) - 17 Native soy flour Product in stock, price upon request
Lot from 300 kg
Quick View
Protex-A 10/1 KL is a cold-swelling flour that reduces product moisture loss and increases its freshness.
    • acts as a natural flour, dough and consistency improver, improves the consistency of the product
    • swelling effect in cold water
    • hydration degree – 1: 3-10
    • gives elasticity to dumplings
    • increases the output of finished products
    • possesses high water binding and water retention capacity
    • used in functional mixtures instead of wheat flour with high water binding capacities
    • increases the viscous-plastic properties of the feedstock
    • does not have an E-index, marked on the label as “wheat flour”
    • cheaper than analogues of Russian and foreign competitors
    • rye version of the products is available

    Application:

    • partially or completely replacing a part of wheat bakery flour in the pastry recipe
    • for muffins 7.0 – 8.0%
    • for custard products 5.0 – 10.0%
    • as a thickener and stabiliser in various fillings
Flour and dough improver Protex-A 10/1 KL (bakery) - 18 Pea flour Amilon 40 pea flour Product in stock, price upon request
Lot from 300 kg
Quick View
Protex-A 10/1 KL is a cold-swelling flour that reduces product moisture loss and increases its freshness.
    • acts as a natural flour, dough and consistency improver, improves the consistency of the product
    • swelling effect in cold water
    • hydration degree – 1: 3-10
    • gives elasticity to dumplings
    • increases the output of finished products
    • possesses high water binding and water retention capacity
    • used in functional mixtures instead of wheat flour with high water binding capacities
    • increases the viscous-plastic properties of the feedstock
    • does not have an E-index, marked on the label as “wheat flour”
    • cheaper than analogues of Russian and foreign competitors
    • rye version of the products is available

    Application:

    • partially or completely replacing a part of wheat bakery flour in the pastry recipe
    • for muffins 7.0 – 8.0%
    • for custard products 5.0 – 10.0%
    • as a thickener and stabiliser in various fillings
Flour and dough improver Protex-A 10/1 KL (bakery) - 19 Hit Wheat starch Amilon Super wheat starch with increased functionality (meat) Product in stock, price upon request
Lot from 300 kg
Quick View
Protex-A 10/1 KL is a cold-swelling flour that reduces product moisture loss and increases its freshness.
    • acts as a natural flour, dough and consistency improver, improves the consistency of the product
    • swelling effect in cold water
    • hydration degree – 1: 3-10
    • gives elasticity to dumplings
    • increases the output of finished products
    • possesses high water binding and water retention capacity
    • used in functional mixtures instead of wheat flour with high water binding capacities
    • increases the viscous-plastic properties of the feedstock
    • does not have an E-index, marked on the label as “wheat flour”
    • cheaper than analogues of Russian and foreign competitors
    • rye version of the products is available

    Application:

    • partially or completely replacing a part of wheat bakery flour in the pastry recipe
    • for muffins 7.0 – 8.0%
    • for custard products 5.0 – 10.0%
    • as a thickener and stabiliser in various fillings
Description
Characteristics
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