Textured flour

Wheat textured flour Protex-M 10/4 TR3

wheat textured flour that shortens the bread making process
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.
Product in stock, price upon request
Lot from 300 kg

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
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