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.
Προϊόντα
Glue-Gel
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
Monozyme H40
Composition: Bacterial Xylanase
Properties: Increases the volume of bread, improves the extensibility of the dough
Applications: Bakery
Monozyme HP
Composition: Xylanase
Properties: Increases volume of the bread and provides good elasticity on the dough
Applications: Bakery
Delyte 5
With Delyte 5 fat reduction can be established without altering the texture and flavour of the final product.
Benefits: Fat reduction, Improve nutritional traffic light from red to amber.
Applications: Cake