Textured wheat flour Protex-A Grade 10/1

Protex-A 10/1 is a natural wheat flour produced by the exclusive Partner-M technology due to which the flour obtained a cold swelling effect.

Advantages:

• • Has high nutritional value — it is a starch-containing raw material that has preserved all the useful properties of the raw material: macro and microelements, vitamins A and B, amino acids, etc;
• • Preserves the freshness of products during the entire shelf life period;
• • Has high water-absorbing properties (1: 3-10);
• • Increases the yield of finished products;
• • Absence of E-indexes:  «clean label», labels as «wheat flour»;
• • Stabilizes batters, dough and emulsions;
• • Controls viscosity and texture control;
• • Acts as a thickening agent.

Application:

• • The dough improver for semi-finished products: the dough is elastic, tight, does not lose structure, looks thin and does not collapse; freezing does not cause cracks on the surface of the product; the product does not overboil — the shape is preserved; technological losses are reduced, there are no product fragments left during molding and freezing;
• • Lieson: keeps breadcrumbs on the product during shock freezing, excludes losses caused by air currents in freezers;
• • In the bakery industry increases the freshness and shelf life of bread.