Benefits: Oats contain the highest levels of protein and fat, as well as the largest share of vitamins and minerals, of all grain varieties. They are particularly rich in essential amino acids.
Προϊόντα
Benefits: Oats contain the highest levels of protein and fat, as well as the largest share of vitamins and minerals, of all grain varieties. They are particularly rich in essential amino acids.
Applications: Fine bakery wares, Bread and small baked goods, Fillings, Soups and sauces.
Benefits: Viscosity & texture control, thickening agent, Stabilization of batters, dough and emulsions, Increase of water absorption and dough hydration, etc.
Topgel is a pregelatinized starch with cold-water swelling capabilities capable of binding large amount of liquids.
Applications: Fine bakery wares, Dry baked goods, Bread and small baked goods.
Benefits: Viscosity/texture control, thickening agent, Increase of water absorption and dough hydration, Stabilization of batters and dough.
Applications: Baked puddings, other dishes, etc.
Benefits: It contains iron, fluorine, phosphorus, sulfur, magnesium, and lime. In the millet seed, we also find a large concentration of silicic acid.
Applications: Can be used for bread, pancakes, crackers, cakes, muffins, etc.
Applications: Can be used for bread, pancakes, crackers, cakes, muffins, etc.
Composition: Fava Bean flour.
Properties: Ensures the consistency and whiteness of the dough. High standardized lipoxygenase activity.
Applications: Breads, Soy flour replacement.
Applications: Specially designed to improve the softness of bread crumb on bread products or brioche.
Composition: Fungal hemicellulase (Xylananase).
Properties: Ensures better absorption of water in the dough and improves dough extensibility as well as tolerance (stabilization of the gluten network). Increases bread volume.
Applications: Bakery
Glusol AG is a water soluble, agglomerated wheat protein without any viscoelastic properties and has excellent dispersibility.
Applications: For glazing baked applications, Vegan, etc.
Benefits: Excellent stir-in properties without the use of shear forces, No visco-elastic properties, Good solubility, etc.