Glustar 100 is a 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.
Προϊόντα
Glustar 100
Emmer Flour (Whole & Semolina)
Emmer Whole Flour. Also known as Triticum Dicoccum.
Applications: Bakery, Noodles, Pasta, Special soups, etc.
Benefits: Rich in vitamins, More dietary fibers as well as antioxidants can be found on Emmer than common wheat.
Applications: Bakery, Noodles, Pasta, Special soups, etc.
Benefits: Rich in vitamins, More dietary fibers as well as antioxidants can be found on Emmer than common wheat.
Multazyme Optimale
Composition: Alpha-amylase, Hemicellulase (Xylanase) ( & Lipases.
Properties: Improves the stability of dough that requires long fermentation periods and improves volume.
Applications: Bakeries.
Properties: Improves the stability of dough that requires long fermentation periods and improves volume.
Applications: Bakeries.
Proplex
Proplex is used as a binding agent for meat preparations & vegetarian products and is based on wheat.
Applications: Vegetarian meat replacer, Meat products,
Benefits: Moulding, Fat and water binding capacity, Replacement of other vegetable binding agents and proteins.
Pomgel
Pomgel is a pregelatinized starch with cold-water swelling capabilities capable of binding large amounts of liquids.
Applications: Potato products, Baked goods, Delicatessen and minced meat products.
Benefits: Replacement of potato, High water binding capacity, Superior wettability, lump-free mixing, etc.
Dinkel/Spelt
We can offer the following Spelt products:
- Spelt Husked
- Spelt shredded
- Spelt crushed
- Spelt flakes
- Spelt VFG (pre-cooked/pressed/dried)
- Spelt precooked flour
- Spelt Husked
- Spelt shredded
- Spelt crushed
- Spelt flakes
- Spelt VFG (pre-cooked/pressed/dried)
- Spelt precooked flour
Foodstar (Native Wheat Starch)
Foodstar with hot swelling capabilities with good viscosity, and superior baking properties.
Applications: Dry bakery wares, Sauces/dressings, Delicatessen products, Sausage factories etc.
Benefits: Viscosity/texture control, thickening agent, Stabilization of food preparations, improvement of crumb structure in fine bakery wares.
Monozyme MR
Composition: Amylase.
Properties: Helps on reducing Hagberg's falling number (malt replacer)
Applications: Bakery
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.