Composition: Amylase.
Properties: Helps on reducing Hagberg's falling number (malt replacer)
Applications: Bakery
Προϊόντα
Monozyme MR
FOODSTAR LB
Foodstar LB (hot swelling starch), it's a low bacteria starch with good viscosity.
Applications: Production of unbaked chocolate/cream fillings in cookies and pastries.
Benefits: Viscosity/texture control, thickening agent, Reduction of costs by replacing expensive raw materials like cocoa. For more information you may check Low Bacteria Starch
Coastar
Coastar (free from additives) when mixed with water provides a coating batter with milk and egg proteins.
Applications: Coating and breading systems for fish, meat and vegetable products, Fresh and frozen products.
Benefits: Lump-free mixing, Stable viscosity, Good flowability, Good adhesion, Good freeze-thaw stability.
Glue-Gel
Glue-Gel is a functional, special wheat flour easy to declare. In gives the ability to seeds and cereals to stick on different type of applications.
Applications: Sticking of seeds, flakes and grains on bread, bread sticks, etc.
Benefits: Enhances seed-sticking properties, For manual application or spraying equipment, Reduces product waste.
Rice Flour - Pregelatinized Flour
Rice Flour is made from milled rice. It's a good substitute for wheat flour.
Applications: Rice noodles, Desserts, etc.
Benefits: Rice contains 75% carbohydrates, 6-10% amino acids and 2% fat.
Barley
We can offer the following Barley products:
- Barley rolled 1", 3", 7"
- Barley rolled crushed
- Barley flakes
- Barley VFG (pre-cooked/pressed/dried)
- Barley precooked flour
Viscostar (Native)
Viscostar is a native wheat starch with hot swelling capabilities with excellent high viscosity.
Applications: Baking mixes, Fine bakery wares, Sauces/dressings, Dry baked goods, Confectionery products etc.
Benefits: Very strong viscosity development, Viscosity/texture control, Thickening agent, Improvement of crumb, Stabilization of food preparations etc.
Applications: Baking mixes, Fine bakery wares, Sauces/dressings, Dry baked goods, Confectionery products etc.
Benefits: Very strong viscosity development, Viscosity/texture control, Thickening agent, Improvement of crumb, Stabilization of food preparations etc.
Monozyme AMG SP2E
Composition: Amyloglucosidase.
Properties: Exclusive production of glucose that increases the color of the crust (Maillard reaction)
Applications: Bakery
Monozyme AP
Composition: Amylase
Properties: Improves smoothing speed and enhances dough extensibility. Boosts rising speed and increases bread volume. Extends shelf life. Makes easier products regularity
Applications: Bakery
Monozyme Maxisoft
Composition: Amylase
Properties: Increases the softness of crumb and smoothness in mouth, also improves the appearance of the final products and reduces the speed of going stale
Applications: Bakery