BaltPro 570 (dumpling dough improver)

A unique product that allows you to replace egg products (melange, egg powder, etc.) in the production of dumplings, pasty, butter and similar types of dough. Multifunctional protein-phospholipid mixture.

Features:

• Complete replacement of the recipe amount of eggs and egg powder;
• Is an emulsifier and plasticizer;
• Gives structure and elasticity to the dough;
• Eliminates product gluing during storage and cooking;
• Does not contain cholesterol.

Composition: A mixture of plant proteins, phospholipids, amino acids, fiber, moisture-retaining agents, polysaccharides.