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Προϊόντα

Pregelatinized Wheat Flour super
Pregelatinized Wheat Flour Super is a cold-water swelling flour. Very good water binding capabilities.

Applications: Fine bakery wares, Bread and small baked goods, Choux paste, Soups and sauces.

Benefits: Viscosity & texture control, thickening agent, Stabilization of batters, dough and emulsions, Increase of water absorption and dough hydration.
Vital Wheat Gluten
Vital Wheat Gluten is the main protein of wheat with strong visco-elastic properties.

Applications: Bakery, Frozen baked goods, Cereals, Snacks, Pasta, Noodles, Vegetarian, etc.

Benefits: Improved baking mixing, Fermentation tolerance, Shelf-life extension, Good water absorption capabilities, Texture and volume improvement.
Chickpea Flour

Chickpea 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: Like Lentil Flour, Chickpea flour is rich in protein, minerals and fibers.

Avante 10s

Avante 10s can be used to reduce sugar on different kind of applications.

Benefits: Reduce all type of sugars, Improve nutritional label,

Applications: Fillings, Sugar paste, Frostings, Cheesecakes, Cookies, Sweet & Sour sauces.

Sanogel

Sanogel is a gluten free pregelatinized starch with cold water swelling capabilities suitable for people intolerant to gluten.

Applications: Gluten-free food, Baking mixes, Baked goods, Fillings, Dairy products etc.

Benefits: Excellent taste, Viscosity/texture control, Thickening agent, Increase of water absorption and dough hydration, etc.

Avante B

Avante B can be used to reduce sugar.

Benefits: Reduce the use of sugar, Improve nutritional label,

Applications: Shortbread, Biscuits

 

Multa Gluten

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.

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.
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.
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.