Textured flour

Protex-M 10/4B

wheat texturated flour
Protex-A 10/4 is a textured wheat flour that allows to avoid fermentation of sourdough and bread starter, thereby significantly reducing the time for making bread.
Characteristics
  • reduction of the technological process by 2.5 hours on rye bread and by 1.5 hours on wheat
  • no fermentation and proofing required to develop porosity due to gas bubbles
  • no molds required — dimensional stability
  • possibility of obtaining volumetric-structured raw materials from flour of any baking quality without losing the properties of the carcass and the “source” of pores
  • yield increase
  • elimination of crumb loss in cut products
  • possibility of obtaining a volumetric-structured product from any raw material (vegetable protein, whole grain flour, with additives, …)
  • due to more complete gelatinization of starch and protein denaturation — better attack by enzymes
Delivery in Russia and the CIS
well-developed distribution chain allows us to deliver products in perfect condition and fast
Effective solutions
develop and implement the most price-competitive formulation
Experience and knowledge
our employees are high quality professionals of food and feed industries
Everything is possible
we will adapt product characteristics in accordance with your needs