Nitrogen Protein Free

Protein-free nitrogen is what is left over after using soy flour as a dough base. Today this problem is increasingly becoming relevant.

Protein-free starch is obtained locally from wheat, potatoes and other types of plant materials. Dry (about 25 minutes) to 8-9% humidity, quickly cool to 50-60 °C, then add water or hydromodule (starter). Carnitine, glycolic acid and nitroxoline act as catalysts. From hydrolysates, potato and wheat ethyl alcohol and carboxymethylated polymers are obtained (the harmful effects of alcohol on humans have been repeatedly proven!), obtained by reducing carbon dioxide with water.