• emulsifier/stabilizer having high water-binding capability
• high water-binding capability
• seals the texture of confectionery fillings
• densifies the structure of sauces and fillings
• acts as thickener already when added to cold water
• made from Russian non GMO corn

Application

• pancake rolls, semi-finished products covered in dough, sauces, instant soups

Features and benefits:

• fine flour — 100-200 mesh
• protein content at least 17%
• hydration rate 1:4 and above
• high fat emulsifying ability — 1:2
• has the effect of cold moisture binding in emulsion systems and gelling in cold dispersions, used instead of chemically modified starches
• used as a highly functional ingredient capable of thickening cold food masses, increasing their viscoplastic properties and reducing water activity in the finished product

Application:

• sausages;
• semi-finished products;
• pate;
• canned food.

• produced from Russian non-GMO wheat using green technology
• fine flour – 100-300 mesh
• protein content – at least 8%
• starch content – at least 80%
• hydration degree 1: 3-4
• the effect of cold moisture binding in emulsion systems max and gelation in cold dispersions
• used as a good dispersing function a global ingredient with high moisture binding capacity, increasing viscosity, reducing water activity and degradation of starches

  Application:

• sausages
• pate
• chopped semi-finished foods
• canned food

• does not have an E-index, it is marked on the label as “wheat flour” / “wheat starch”
• makes it easier to work with shortbread dough, increasing its plasticity and improving the structure of the final product
• in biscuit rolls gives a significant increase in volume, preserving the fine-pored structure of the product, increases the shelf life of the biscuit roll and improves the taste, increases the output of finished products, reduces crumbling when cutting
• in sugar biscuits it allows to create a layered structure and gives crispness to the biscuit, creates a beautiful and clear pattern on the surface, allows to achieve slow wetting, reduces biscuit brittleness
• recommended for introduction into children’s cookies by the Russian Scientific Research Institute of Confectionary products, as it allows to achieve slow wetting
• allows to increase friability while maintaining the structure of the liver, reducing the use of fat
• reduces the brittleness of biscuits and waffle sheets, reducing losses
• when used, there is an increase in the freshness of products on average for 2 days even without the use of enzymes
• higher water-holding capacity and lower slope resistance to retrogradation improve the quality characteristics of products and ensure their stability during the shelf life of products, as well as slow down the processes of staling

Application:

It does not require a change in technology and is easily integrated into existing recipes. Up to 10% by weight of flour or according to the recipe of products:

• bakery products
• flour confectionery products (biscuits, including baby biscuits, waffles, biscuits) 
• recommended for use in children’s biscuits of the Research and Development Center of Bakery Product Manufacturing Industry

• in comparison with traditional starches, Amilon has higher functionality due to which it lowers production costs by reducing thermal losses and increasing the yield of finished products
• the content of the protein fraction provides a significant reduction of starch stratification
• higher water-holding capacity and lesser tendency to retrogradation improve the quality characteristics of products and ensure their stability during the shelf life of products, also slowing down the processes of staling in bakery and floury confectionery products

• improving the consistency and presentation of finished products; 
• stabilizes and increases the stability of stuffing emulsions; 
• reduces the cost of production
• economic efficiency
• fine grinding – 90% no more than 400 mesh
• mass fraction of starch, per a. from. in. %, not less than 85.0

Application:

• sausages
• semi-finished products
• dumplings dough
• restructured products
• canned food
• pate

• has the effect of cold moisture-binding in emulsion systems and gelation in cold dispersions
• creates a finely porous plastic biscuit structure, reduces its crumbling
• increases the output of the finished products
• used as a highly dispersing functional high moisture-binding ingredient to increase viscosity, reduce water activity and starch regradation
• increases the product volume, softens the texture, reduces product scrap
• makes wafer sheet less brittle
• pregelatinizing, neutral-flavor starch
• protein content – at least 8%, starch content – at least 80%
• produced from Russian non-GMO wheat using green technology

Application:

• biscuits, cookies, gingerbread
• cupcakes, muffins
• wafer sheets, Viennese waffles