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The gluten is dry whea – Lejpurin, OOO | all.biz
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The gluten is dry whea

The gluten is dry whea

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1.85 EUR
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Ukraine, Kiev
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Technical characteristics
  • BrandRoquette
  • Country of manufactureLatvia
Description
Description: Gluten Wheat. The protein received damp extraction not - protein fractions of wheat flour. VITEN is characterized by high elasticity in the hydrated state. Ingredients: Wheaten gluten. Dosage: - In the bakery industry for correction of quality of flour - increase in protein content, for increase in an exit, improvement of a formoustoychivost, giving of characteristic porosity and increase in periods of storage (0,5-3% to flour), - In the bakery industry is used at preparation of special types of bakery products - puff products, tostovy bread (0,5-2% to flour), proteinaceous white bread (60-100% to flour), - In the macaroni industry for giving of plasticity at development of pasta and for prevention of loss of a form when cooking (0,5-2% to flour), - By production of pelmeni for increase in durability of products when cooking and adhesion reduction (0,8-2% to flour), - In the confectionery industry by production of long cookies, ship's biscuits and crackers, products from custard paste, for preparation of stuffings (0,5-2% to flour), - In the meat industry by production of sausages, cutlets, beefsteaks and other meat products (0,5-1,5% to mincemeat). Physical and chemical indicators: Appearance............................ powder of cream color of LOSS when drying.................... MCL 8% max. The maintenance of PROTEINS (N X 6,25) (In solid)........................ .MCL of 83% min. The maintenance of PROTEINS (N X 5,7) (In solid)........................... MCL 75,7% min. * the SIZE of PARTICLES - the Rest on a sieve 200 MK................. MCL 1% max. Power and nutrition value (in 100 g): 1675 kJ / 395 kcal of squirrels of 83,0 g, carbohydrates of 10,0 g, fats of 3,0 g Storage: 24 months in the dry cool place Packing: paper bags with a polyethylene layer, weighing 25 kg
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The gluten is dry whea
The gluten is dry whea
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