Wheat flour textured "Protex-A"

Flour "proteks–a" produced from selected varieties of wheat by extrusion under the exclusive technology Partner-M. In the manufacturing process of ingredients of the trademark "Protex-a" products of processing of vegetable raw materials to form the texturized textured raw material, which is independent or an end product (wheat T. S. p) — T. S. p grain, or semi-finished product, which is then sent for grinding to 100 or 200 mesh and divided into fractions depending on particle size. In the result of extrusion processing of carbohydrate and protein components of raw materials modifierade: hydrated product is well swells (disperses) in cold water, forming a viscous texture of the slurry sharply increases its water binding capacity, inactivated the enzymatic activity of proteins. Group products: — textured wheat flour "Protex-A" brands 10/1; (hydrated 1: 4-10) — "Protex-A" grades 10/2, 10/3, 10/4 - wheat T. S. p, hydration of which is 1:3. Flour textured "Protex-A" brands 10/1 Textured flour (wheat, barley) "Protex-A" grades of 10/1 available with a particle size of 100 mesh (optional to 200 mesh). On the physical properties of flour textured "Proteks As" in comparison with natural flour disperses better in water, partially soluble at high temperatures, has higher water binding capacity (hydration 1:4-10), shows the effect of the cold swell in water to form viscous suspensions and the effect of the gelatin cooled heat-treated solutions, allows to improve the dough rheology. Flour extrusion from the manufacturer will allow Your company to obtain additional profit. Technology of production of flour textured allows you to vysokotemperaturnoi flour with a pronounced taste of roasted nuts. Usage: — in the formulations of meat and fish products, partially or completely replacing the native flour, starch, semolina and breadcrumbs; — in formulations steep test for p/f, frozen dough for baking; — the liaison (Lison), bread mixture instead of cereal flour, up to 20% of the formulation of the dry mixture (liaison). When Leonidovna "Protex-A" must be hydrated with water to desired consistency. in the baking and confectionery industry, swelling flour is usually used, as thickeners and fillers, both independently and in combined baking mix. Flour textured from the company Partner-M is characterized by high quality and reasonable stable price. Products brands 10/2, 10/3, 10/4, 10/4 TP1, TP2 10/4 Flour textured "Protex-A" brands 10/2-4, depending on the production method and the destination are manufactured in several types: — "Protex-A" mark 10/2 – grinding with a particle size of up to 1 mm (fine nibs — "semolina") with the level of hydration of 1:3 and the presence of the effect of cold swelling. Used for full or partial replacement of semolina in the formulation of sausages and wheat bread flour in the production of meat and fish products, while addressing a number of technological problems due to the exclusion of the pre-hydration of the product. — "Protex-" grade 10/3 – grinding with a particle size of 1-3 mm ("fine breadcrumbs"). Used as wheat breadcrumbs for dusting the finished products and culinary products or component breading mixtures. In the process of production coloring and flavoring of the product. — "Protex-A" mark 10/4 — grinding with a particle size up to 5 mm ("large blanket"). Used as a large wheat breadcrumbs, in the production process it is possible to coloring and flavoring of the product. — "Protex-A" mark 10/4 T – textured granule size of 3-5 mm, are used in the formulations of meat and fish semi-finished products, culinary and confectionery products with advanced hydration 1:3, T. S. p as a classic. — "Protex-" grade 10/4ТР1 – textured granules of wheat flour with size of 3-5 mm. are Used in the formulations of meat and fish semi-finished products, culinary and confectionery products with advanced hydration 1:3-4 as the classic T. S. p – independent component of the formulation or as partial/full replacement of soybean T. S. p. — "Protex-" grade 10/4ТР2 – textured granules wheat flour, enriched with vegetable fibers have higher density, are used in the formulations of meat and fish semi-finished products, culinary and confectionery products with advanced hydration 1:3-4 as the classic T. S. p – independent component of the formulation or as partial/ full replacement of soybean T. S. p. Can be used as an alternative to soy textured products and bring to market a line of chopped semi-finished products and pelmeni marked on the label: SOY-free.