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Liasion Protex-A 10/1KL - 5

Liasion Protex-A 10/1KL

cold swelling wheat flour
Hit
textured wheat flour with unique moisture binding and gelatinizing properties
Product in stock, price upon request
Lot from 300 kg
Liasion Protex-A 10/1KL - 6

Characteristics

  • monocomponent product – only cold swelling wheat flour
  • can be used both as a monocomponent and as a base for complex liasons, which may contain dyes, flavoring spices, salt and other ingredients
  • has the effect of forming cold-viscous solutions with
  • hydration 1: 7-15 (depending on equipment for liaisoning)
  • economically beneficial, especially in comparison with foreign analogs
  • liaison with Protex-A 10/1 KL content keeps the breading on the product during shock freezing, eliminating losses under the influence of air currents in freezers
  • reduction of losses is up to 5% of breading

Application:

  • frozen semi-finished products with breading
Delivery within Russia and the CIS - 7
Delivery within Russia and the CIS
Развитая сеть дистрибьюции, позволяет доставлять продукцию в кратчайшие сроки
We will reduce your cost - 8
We will reduce your cost
We will make it so that you can put the price on the shelf cheaper than competitors
Experience, knowledge - 9
Experience, knowledge
Our specialists - doctors and candidates of science, daily improve products and help customers in production
We can do everything - 10
We can do everything
We will change the characteristics of the product to suit your needs

Analogs

Liasion Protex-A 10/1KL - 11 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
textured wheat flour with unique moisture binding and gelatinizing properties
  • monocomponent product – only cold swelling wheat flour
  • can be used both as a monocomponent and as a base for complex liasons, which may contain dyes, flavoring spices, salt and other ingredients
  • has the effect of forming cold-viscous solutions with
  • hydration 1: 7-15 (depending on equipment for liaisoning)
  • economically beneficial, especially in comparison with foreign analogs
  • liaison with Protex-A 10/1 KL content keeps the breading on the product during shock freezing, eliminating losses under the influence of air currents in freezers
  • reduction of losses is up to 5% of breading

Application:

  • frozen semi-finished products with breading

Related products

Liasion Protex-A 10/1KL - 12 Wheat extruded breadcrumbs Protex-A 10/3P wheat yeast-free extruded breadcrumbs Product in stock, price upon request
Lot from 300 kg
Quick View
textured wheat flour with unique moisture binding and gelatinizing properties
  • monocomponent product – only cold swelling wheat flour
  • can be used both as a monocomponent and as a base for complex liasons, which may contain dyes, flavoring spices, salt and other ingredients
  • has the effect of forming cold-viscous solutions with
  • hydration 1: 7-15 (depending on equipment for liaisoning)
  • economically beneficial, especially in comparison with foreign analogs
  • liaison with Protex-A 10/1 KL content keeps the breading on the product during shock freezing, eliminating losses under the influence of air currents in freezers
  • reduction of losses is up to 5% of breading

Application:

  • frozen semi-finished products with breading
Liasion Protex-A 10/1KL - 13 Hit Wheat extruded breadcrumbs Crispan (traditional type) wheat yeast-free extruded breadcrumbs Product in stock, price upon request
Lot from 300 kg
Quick View
textured wheat flour with unique moisture binding and gelatinizing properties
  • monocomponent product – only cold swelling wheat flour
  • can be used both as a monocomponent and as a base for complex liasons, which may contain dyes, flavoring spices, salt and other ingredients
  • has the effect of forming cold-viscous solutions with
  • hydration 1: 7-15 (depending on equipment for liaisoning)
  • economically beneficial, especially in comparison with foreign analogs
  • liaison with Protex-A 10/1 KL content keeps the breading on the product during shock freezing, eliminating losses under the influence of air currents in freezers
  • reduction of losses is up to 5% of breading

Application:

  • frozen semi-finished products with breading
Liasion Protex-A 10/1KL - 14 Hit Liasion Protex-A 10/1KL cold swelling wheat flour Product in stock, price upon request
Lot from 300 kg
Quick View
textured wheat flour with unique moisture binding and gelatinizing properties
  • monocomponent product – only cold swelling wheat flour
  • can be used both as a monocomponent and as a base for complex liasons, which may contain dyes, flavoring spices, salt and other ingredients
  • has the effect of forming cold-viscous solutions with
  • hydration 1: 7-15 (depending on equipment for liaisoning)
  • economically beneficial, especially in comparison with foreign analogs
  • liaison with Protex-A 10/1 KL content keeps the breading on the product during shock freezing, eliminating losses under the influence of air currents in freezers
  • reduction of losses is up to 5% of breading

Application:

  • frozen semi-finished products with breading
Liasion Protex-A 10/1KL - 15 Predust Crispan the smallest layer of wheat breading Product in stock, price upon request
Lot from 300 kg
Quick View
textured wheat flour with unique moisture binding and gelatinizing properties
  • monocomponent product – only cold swelling wheat flour
  • can be used both as a monocomponent and as a base for complex liasons, which may contain dyes, flavoring spices, salt and other ingredients
  • has the effect of forming cold-viscous solutions with
  • hydration 1: 7-15 (depending on equipment for liaisoning)
  • economically beneficial, especially in comparison with foreign analogs
  • liaison with Protex-A 10/1 KL content keeps the breading on the product during shock freezing, eliminating losses under the influence of air currents in freezers
  • reduction of losses is up to 5% of breading

Application:

  • frozen semi-finished products with breading
Liasion Protex-A 10/1KL - 16 Hit Pea TVP Protex-A 25/4 pea textured flour Product in stock, price upon request
Lot from 1000 kg
Quick View
textured wheat flour with unique moisture binding and gelatinizing properties
  • monocomponent product – only cold swelling wheat flour
  • can be used both as a monocomponent and as a base for complex liasons, which may contain dyes, flavoring spices, salt and other ingredients
  • has the effect of forming cold-viscous solutions with
  • hydration 1: 7-15 (depending on equipment for liaisoning)
  • economically beneficial, especially in comparison with foreign analogs
  • liaison with Protex-A 10/1 KL content keeps the breading on the product during shock freezing, eliminating losses under the influence of air currents in freezers
  • reduction of losses is up to 5% of breading

Application:

  • frozen semi-finished products with breading
Liasion Protex-A 10/1KL - 17 Hit Soy TVP Protex-M 50 classic soy textured flour Product in stock, price upon request
Lot from 1000 kg
Quick View
textured wheat flour with unique moisture binding and gelatinizing properties
  • monocomponent product – only cold swelling wheat flour
  • can be used both as a monocomponent and as a base for complex liasons, which may contain dyes, flavoring spices, salt and other ingredients
  • has the effect of forming cold-viscous solutions with
  • hydration 1: 7-15 (depending on equipment for liaisoning)
  • economically beneficial, especially in comparison with foreign analogs
  • liaison with Protex-A 10/1 KL content keeps the breading on the product during shock freezing, eliminating losses under the influence of air currents in freezers
  • reduction of losses is up to 5% of breading

Application:

  • frozen semi-finished products with breading
Liasion Protex-A 10/1KL - 18 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
textured wheat flour with unique moisture binding and gelatinizing properties
  • monocomponent product – only cold swelling wheat flour
  • can be used both as a monocomponent and as a base for complex liasons, which may contain dyes, flavoring spices, salt and other ingredients
  • has the effect of forming cold-viscous solutions with
  • hydration 1: 7-15 (depending on equipment for liaisoning)
  • economically beneficial, especially in comparison with foreign analogs
  • liaison with Protex-A 10/1 KL content keeps the breading on the product during shock freezing, eliminating losses under the influence of air currents in freezers
  • reduction of losses is up to 5% of breading

Application:

  • frozen semi-finished products with breading
Liasion Protex-A 10/1KL - 19 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
textured wheat flour with unique moisture binding and gelatinizing properties
  • monocomponent product – only cold swelling wheat flour
  • can be used both as a monocomponent and as a base for complex liasons, which may contain dyes, flavoring spices, salt and other ingredients
  • has the effect of forming cold-viscous solutions with
  • hydration 1: 7-15 (depending on equipment for liaisoning)
  • economically beneficial, especially in comparison with foreign analogs
  • liaison with Protex-A 10/1 KL content keeps the breading on the product during shock freezing, eliminating losses under the influence of air currents in freezers
  • reduction of losses is up to 5% of breading

Application:

  • frozen semi-finished products with breading
Liasion Protex-A 10/1KL - 20 Puff pastry improver Bonnfarin complex food supplement that improves puff pastry Product in stock, price upon request
Lot from 300 kg
Quick View
textured wheat flour with unique moisture binding and gelatinizing properties
  • monocomponent product – only cold swelling wheat flour
  • can be used both as a monocomponent and as a base for complex liasons, which may contain dyes, flavoring spices, salt and other ingredients
  • has the effect of forming cold-viscous solutions with
  • hydration 1: 7-15 (depending on equipment for liaisoning)
  • economically beneficial, especially in comparison with foreign analogs
  • liaison with Protex-A 10/1 KL content keeps the breading on the product during shock freezing, eliminating losses under the influence of air currents in freezers
  • reduction of losses is up to 5% of breading

Application:

  • frozen semi-finished products with breading
Description
Characteristics
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