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Discover Razi products today! Help with ease in baking&producing processes and uniqu tastes with colorful recipes now one step away with Dehkadeh Razi.
About Dehkadeh Razi
Dehkadeh Razi
Dehkadeh Razi, with its more than 300 qualified employees, is located in IRAN ,ARAK ,Khirabad Industrial Zone, Street 104 headquartes. Iran ,Arak Khirabad Industrial Zone and Çorlu Türkgücü production facilities with the total 45.000 tons of capacity yearly in a variety of more than 800 products within indoor area of 32.000 m2 in accordance with BRC standards and principles.
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Nutrition Engineering
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New Product
Fill your pastry products with intense flavor, meet our Vizyon Toffee Filling Cream family!
Prepare intense flavors with our Vizyon Toffee Filling Creams, which offer ease of application and add extra flavor to every product it is filled with! You can reach our Vizyon Toffee Filling Creams in Milk, Lemon and Cherry varieties which you can use for filling and diversification in any pastry products you wish.
Customer of Razi
Razi Innovations
Many millers and bakers consider gluten in wheat the most crucial component in dough. Although the quality of gluten, i.e., its properties, is not as important as its quantity, high protein content and gluten moisture are essential to ensure desirable and consistent results in baked goods.
Gluten in bread provides unique functional properties such as creating a viscoelastic behavior in dough, interacting with starch to form gas cells, and maintaining their stability during fermentation and baking. Gluten deficiency results in a semi-liquid dough instead of a firm and elastic dough suitable for baking, which can produce bread with a brittle texture and weak color that is prone to breaking.
Breads made from this type of dough have multiple structural defects due to an unstable mixture of starch, water, and yeast, typically caused by the repulsive forces between starch granules. However, gluten-free breads with appropriate organoleptic properties can be produced by using binding agents that mimic some of the properties of gluten in wheat flour.
These agents create a strong cellular network to retain the resulting carbon dioxide, improve dough cohesion by stimulating and increasing the tension between starch granules, and possibly binding to them, thus reducing their mobility. In the past, there has been no attempt to compensate for the lack of low-gluten flours with flour improvers or baking aids.
