Composition: Fava Bean flour.
Properties: Ensures the consistency and whiteness of the dough. High standardized lipoxygenase activity.
Applications: Breads, Soy flour replacement.
Properties: Improves machinability of the dough, increases the flexibility of crumb, improves the appearance of the finished product, reduces the rate of staling.
Applications: Specially designed to improve the softness of bread crumb on bread products or brioche.
Composition: Xylananase
Properties: Ensures better absorption of water in the dough and improves dough extensibility as well as tolerance (stabilization of the gluten network). Increases bread volume.
Applications: Bakery
Glusol AG is a water soluble, agglomerated wheat protein without any viscoelastic properties and has excellent dispersibility.
Applications: For glazing baked applications, Vegan, etc.
Benefits: Excellent stir-in properties without the use of shear forces, No visco-elastic properties, Good solubility, etc.
With Ovaprox F you can replace egg on various applications.
Benefits: Full or partial egg replacement.
Applications: Waffles, Cakes, Muffins, Frozen dough
Composition: Lipase\
Properties: Tolerance for long fermentation periods. Gives volume to breads and makes the crumbs finer
Applications: Bakery
Avante 1 & Avante 2 can be used to reduce sugar but also used for binding bars and clusters among other applications.
Benefits: Sugar Reduction. Can be used for product binding. Improve nutritional label.
Applications: Cereal bars, flapjacks, bars, granolas
Delyte 9 can help you achieved fat reduction without altering the texture and flavour of the final product.
Benefits: Fat reduction, Improve nutritional traffic light from red to amber.
Applications: Chocolate fillings, Hot sauces, etc.