Glutex is a texturized wheat protein with firm texture and meat analogue structure.
Applications: Vegetarian meat replacer, Sports nutrition.
Benefits: Structure & texture control, Protein enrichment, Natural taste.
Προϊόντα
VTex Granules
VTex Powder
Glutex is a texturized wheat protein with firm texture and meat analogue structure.
Applications: Vegetarian meat replacer, Sports nutrition.
Benefits: Structure & texture control, Protein enrichment, Natural taste.
VTex Strips
Glutex is a texturized wheat protein with firm texture and meat analogue structure.
Applications: Vegetarian meat replacer, Sports nutrition.
Benefits: Structure & texture control, Protein enrichment, Natural taste.
High Protein Lentil Flour
Proteinel LVD (High Protein Lentil Flour) is a product rich in protein extracted from green lentil.
Applications: Bakery, Pasta, Vegan, Snacks, etc.
Benefits: Adjustment of the protein content and emulsification among others.
Glusol
Glusol is a degraded wheat protein with no visco-elastic properties.
Applications: Condiments, Vegetarian meat replacer, Baked goods, Beverages, Sports nutrition, etc.
Benefits: No visco-elastic properties, Emulsifying effect, Foam formation, Easy to digest, Good solubility, Adjustment of protein content, etc.
Applications: Condiments, Vegetarian meat replacer, Baked goods, Beverages, Sports nutrition, etc.
Benefits: No visco-elastic properties, Emulsifying effect, Foam formation, Easy to digest, Good solubility, Adjustment of protein content, etc.
Oat Flour
Applications: Oatcakes, Oatmeal cookies, and Oat bread
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.
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.
Pregelatinized Wheat Flour hv
Pregelatinized Wheat Flour hv is a pregelatinized cold-water swelling starch. Excellent water binding capabilities.
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.
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
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.
Millet Flour
Millet Flour.
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: 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.
Wheat Sourdough
Properties: Wheat Sourdough can be used as a starter as part of the leavening together with a bit of baking soda.
Applications: Can be used for bread, pancakes, crackers, cakes, muffins, etc.
Applications: Can be used for bread, pancakes, crackers, cakes, muffins, etc.