• tints the product bright yellow
• makes for corny flavor in the bread
• improves bread porosity
• provides new bread varieties that attract customers.
• two colors are available: yellow and orange

Application:

• bread and bakery products
• pastry

• reduction of the technological process by 2.5 hours on rye bread and 1.5 hours on wheat
• fermentation and proofing are not required for the development of porosity due to gas bubbles
• when using the product, the dough keeps its shape better
• the possibility of obtaining volume-structured raw materials from flour of any baking quality without losing the properties of the framework and the “source” of pores
• increase in yield of the finished product
• elimination of “falling out” of the crumb in sliced ​​products
• the possibility of obtaining a volume-structured product from any raw material (vegetable protein, whole grain flour, with additives, etc.)
• due to more complete gelatinization of starch and protein denaturation – better attack by enzymes

Application:

• bread and bakery products
• pastry
• pizza crusts
• high-protein and fiber-rich breads in the ogranic or premium segment
• cereal bar fillings

• due to high moisture-binding capacity (1:4) it is used in multifunctional mixtures for confectionery and semi-finished products
• increases the output of finished products due to increased moisture-binding capacity
• retains functionality at high temperatures
• when used in streusel crumbs, retains a crispy effect for several days (depending on storage conditions and packing)
• creates the effect of a higher product, in comparison with the control a new model
• reduces crumbling of bakery products
• creates uniform porosity
• allows you to create products with light crumb rubber
• the presence in the heat-treated flour of cold swelling more than large fractions increases its water absorption capacity, which makes it possible to increase the yield of finished products

Application:

• wheat and rye-wheat breads
• assorted bakery products
• as a component of streusel crumb for bakery products
• filler for confectionery products