Composition: Vital wheat gluten & hydrolyzed wheat protein.
Properties: Strengthens and improves consistency without excess elasticity. Improves volume, appearance and the sensation of freshness.
Applications: Specially designed for croissant as well as other applications.
Προϊόντα
Multa Gluten
Dinkel/Spelt Flour (Whole, White & Semolina)
Dinkel (Triticum Spelta) also know as spelt wheat. A resistant grain in environmental & ecological damage due to its outside part called spelt.
Applications: Bakery, Pasta, Soups, Stews, Cereals, Biscuits, Crackers, Pretzels, etc.
Benefits: Suitable for selective dietary requirements, High-quality protein, Very rich in A, E and B group vitamins, Minerals contained: magnesium, phosphorus and especially iron.
Applications: Bakery, Pasta, Soups, Stews, Cereals, Biscuits, Crackers, Pretzels, etc.
Benefits: Suitable for selective dietary requirements, High-quality protein, Very rich in A, E and B group vitamins, Minerals contained: magnesium, phosphorus and especially iron.
Amaranth Flour
Amaranth Whole Flour is extracted from amaranth seeds plant.
Applications: Cereal, Pasta, Bread, Pancakes, Crackers, Cookies and other Baked goods.
Benefits: Very high in protein, fiber and lysine which is an essential amino acids.
Applications: Cereal, Pasta, Bread, Pancakes, Crackers, Cookies and other Baked goods.
Benefits: Very high in protein, fiber and lysine which is an essential amino acids.
Pea Flour
Pea flour is rich in proteins, fibers and iron as well as other ingredients. Suitable for people suffering from coeliac disease as well as vegan and vegetarians. Pea flour comes in: yellow and green.
Applications: Bakery, Pasta, Frozen dough, Cereal and Snacks, Biscuits, etc.
Benefits: Lentil Flour contains more than 21-22 grams of protein per 100 gram as well as fibers.
Legume Flours
Our company can supply you with the following Legume Flours in Conventional or Organic:
- Split Pea Flour
- Dark red kidney bean flour
- Quinoa Flour
- κ.α.
Stikker (Native)
Stikker is a native wheat starch with hot swelling properties developed for breading systems.
Applications: Ingredients for batters, Coating of meat, fish and vegetables-products.
Benefits: Increased and stable cold viscosity without separation, Increased adhesion of the batter coatings.
Rice Gluten Free Sourdough
Properties: Rice Sourdough can be used as a starter as part of the leavening together with a bit of baking soda.
Applications: Gluten free.
Corn Gluten Free Sourdough
Properties: Corn Sourdough can be used as a starter as part of the leavening together with a bit of baking soda.
Applications: Gluten free.
Precooked Lentil Flour
Precooked Lentil Flour is rich in proteins, fibers and iron as well as other ingredients. Suitable for people suffering from coeliac disease as well as vegan and vegetarians.
Applications: Bakery, Pasta, Frozen dough, Cereal and Snacks, Biscuits, etc.
Benefits: Better water binding capacity, etc.
Monozyme GO 1500 and GO 10000S
Composition: Fungal glucose-oxidase, Bacterial glucose-oxidase.
Properties: Capable of replacing ascorbic acid to high percentage, Increase the strength and tolerance of dough in different bread making methods. Reinforces the gluten network and improves firmness and stability of the dough.
Applications: Bakeries.