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Textured Flour Protex-A

Protex-A products are natural ingredients made from processed wheat products using exclusive ecologically clean extrusion technology by Partner-M Company. At the moment, textured products based not only on soybean but on other grains such as wheat, barley, corn, rise (and also potatoes) are becoming more and more popular both on domestic market and abroad. Therefore, for the company holding around 25% of domestic market of textured food products it is quite naturally to expand its range of goods.

In the production process of the ingredients of Protex-A trademark the processed raw materials form three-dimensional porous textured product presenting either independent final product, i.e. grain texturate, or semi-ready product which is further forwarded to be milled to 100 mesh or 200 mesh and then to be divided for fractions depending on particle sizes. As a result of extrusion processing the carbohydrate and protein components are modified; the product gains good swelling capacity (dispersive ability) in cold water forming viscous texture suspensions, water binding capacity is increased while enzymatic activity of proteins becomes more intense.

The group of the products is represented by:

— wheat (barley one, etc.) textured flour of 10/1 type;

— granulated products of 10/2, 10/3, 10/4 types.

Products of 10/1 type

Protex А type 10/1 flour is produced with particles sizes of up to 100 mesh (with particle sizes of up to 200 on order). Compared to natural flour, Protex А better disperses in water, partially dissolves at high temperatures, possesses higher water binding ability, showscold soaking effect in water forming viscous suspensions and gelling effect of cooled thermically treated solutions.

Special process schedule was developed to produce high tempered flour with pronounced taste of roasted nuts.

Usage:

– in recipes of meat and fish products: either partially or in full instead of native flour, starches, semolina, and bread-crumbs;

– in recipes of stiff dough for semi-products, frozen dough for baking;

– in liaisons, bread-crumbs instead of cereal flour for up to 20% in the recipes of dry mixture (liaison);

– in breadmaking and confectionary where the swelling flour is used, as a rule, as thickeners and fillers both independently and in the compositions of complex bread baking mixtures.

 

Products of 10/2, 10/3, 10/4 types

Protex А types 10/2 – 10/4 flour is produced, depending on the production technologies and purposes, of the following types:

Protex А type 10/2: quality of ground grain: with particles sizes of up to 1 mm (fine-grained cereals, “semolina”) with hydratation level 1 – 3 and cold soaking effect; the product is used for partial or full substitution of semolina in the recipes of cooked meats and sausages and wheat breadcrumbs flour when producing meat and fish semi-ready products, inthis case a number of process problems are solved by excluding the processes of preliminary product hydratation;

 Protex А type 10/3: quality of ground grain: with particles sizes of 1-3 mm (fine bread-crumbs); the product is used as wheat breading for semi-ready products or as a component of bread-crumbs mixtures; products tinting and aromatization are available in the course of production process;

Protex А type 10/4: quality of ground grain: with particles sizes of up to 5 mm (coarse bread-crumbs); the product is used as coarse wheat bread-crumbs; products tinting and aromatization are available in the course of production process;

Protex А type 10/4 T: textured granules with sizes of 3 — 5 mm; the product is used in the recipes of meat and fish semi-ready products, culinary and confection products with preliminary hydratation 1:3 as classical texturate. Protex А of types 10/4 TP1 and TP2 can be used as an alternative to soy textured products and for partial or full substitution of the products in the recipes of meat and fish semi-ready products, in cooked meats and sausages.

New Protex А products mean new opportunities for you:

—       to thicken minced meats, liaisons, sauces, yoghurts with natural product: the flour of cold soaking;

—       to speed up the production process by substitution of semolina with the wheat texturate as the latter does non need any preliminary hydratation;

—       to reduce of the semination of minced meats by means of the substitution of bread-scrumbs breading with the textured flour which results in guaranteed product quality throughout its shelf life;

—       to develop semi-ready products without the use of soy product but using the wheat texturate instead.

And the list of the opportunities is far from being completed… Do not hesitate, contact us!

 

Partner-M Food Ingredients (1)