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.
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: Lentil Flour contains more than 23-25 grams of protein per 100 gram as well as fibers.
Barley Flour. It's a non-wheat flour produced from grinding whole barley.
Applications: Bakery, Rusks, Drinks, Beer, etc.
Benefits: Rich in molybdenum, manganese, dietary fiber, and selenium.
Glustar 315 wheat denaturized protein with no visco-elastic properties.
Applications: Baked goods, Vegetarian meat replacer, Prepared meat products, Sports nutrition, Bars.
Benefits: No visco-elastic properties, Adjustment of protein content, Structure control, Good dispersion, Binding agent.
Proteinel FEV (High Protein Fava Bean Flour) is a product rich in protein extracted from fava beans.
Applications: Bakery, Pasta, Noodles, etc.
Benefits: Adjustment of the protein content and emulsification.