Textured flour

Protex-A 10/2B

wheat textured flour with dough plasticizer properties and increased moisture-binding ability

Protex-A 10/2B is a wheat texturate, a functional ingredient with the cold-swelling ability that is used in wheat and rye-wheat breads, various bakery products, and also as a component of streusel crumbs.

Characteristics

due to its high moisture-binding ability (1:4), it is used in multifunctional mixtures for confectionery products (including semi-finished ones)
increases the yield of finished products due to enhanced moisture-binding ability
maintains functionality at high temperatures
when used in streusel crumbs, retains a crispy effect for several days (depending on storage and packaging conditions)
creates the effect of a higher product compared to the control sample
reduces crumbling of bakery products
creates uniform porosity
allows to create products with light crumb rubber
the presence of larger fractions in heat-treated cold-swelling flour increases its water absorption capacity, thereby increases the yield of finished products