Προϊόντα

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.

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 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.

Properties: Rice Sourdough can be used as a starter as part of the leavening together with a bit of baking soda.

Applications: Gluten free.

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 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.

Composition: 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.

TOOGEL (cold water swelling) is a pregelatinized starch which binds large amounts of liquid.

Applications: Mayonnaise and dressings, 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.