Dough improvers
· Olena Lobach · 1 min read
Does your dough crack after freezing? We work on the structure!
For producers of pelmeni, vareniki, khinkali and other frozen semi-finished products, it is important that the dough stays elastic during shaping, keeps its integrity after freezing and withstands boiling without tearing.
Cracks on the surface, torn casings and leaking filling affect the yield of the finished product, its presentation and its production cost.
Prodservis offers dough improvers - functional ingredients for improving dough structure
The complex stabilising system PRODAMIX C911, based on wheat gluten, flour and enzymes, improves the structure and appearance of frozen dough and helps prevent cracking during storage.
Wheat fibre PRODAMIX WF200 helps to regulate water retention, improve dough texture and control its consistency.
Dietary fibre PRODAMIX SF100 promotes moisture binding and the formation of a uniform dough structure. It can be used to adjust the technological properties of the recipe.
The result for the producer: better control of dough consistency, a lower risk of casing damage and more stable characteristics of frozen semi-finished products.
The effectiveness of each ingredient depends on the quality of the flour, the amount of water, the kneading parameters and the freezing conditions.
📩 Contact the technologists at Prodservis. We will help you select functional ingredients and determine the optimal dosage for your recipe and production process.
