Kapgel is a pregelatinized starch with cold-water swelling capabilities.
Applications: Fillings, Baked goods.
Benefits: Viscosity/texture control, thickening agent, Stabilization of batters, dough and emulsions, Increase of water absorption and dough hydration, Gluten Free.
Kapgel is a pregelatinized starch with cold-water swelling capabilities.
Applications: Fillings, Baked goods.
Benefits: Viscosity/texture control, thickening agent, Stabilization of batters, dough and emulsions, Increase of water absorption and dough hydration.
Creamgel is a pregelatinized starch with cold-water swelling capabilities.
Applications: Soups and sauces, Fat-reduced food products, Baked goods, Cream.
Benefits: Viscosity/texture control, thickening agent, Stabilization of emulsions, Fat replacer, Creamy, Smooth mouth feeling.
Creamgel is a pregelatinized starch with cold-water swelling capabilities.
Applications: Soups and sauces, Fat-reduced food products, Baked goods, Cream.
Benefits: Viscosity/texture control, thickening agent, Stabilization of emulsions, Fat replacer, Creamy, Smooth mouth feeling, Gluten Free.
With Ovaprox F you can replace egg on various applications.
Benefits: Full or partial egg replacement.
Applications: Waffles, Cakes, Muffins, Frozen dough
Rizinel F7 is native rice flour.
Applications: Gluten-free products, Soups and sauces, Bakery ingredients and ready-to-use flours, Rice products, etc.
Benefits: Viscosity/texture control, thickening agent, Stabilization of batters, dough and emulsions, Increase of dough hydration, etc.
Rizinel MF is Micronised rice flour.
Applications: Gluten-free products, Soups and sauces, Bakery ingredients and ready-to-use flours, Rice products, etc.
Benefits: Viscosity/texture control, thickening agent, Stabilization of batters, dough and emulsions, Increase of dough hydration, etc.
Rizinel WA 80 is Waxy rice flour.
Applications: Gluten-free products, Soups and sauces, Bakery ingredients and ready-to-use flours, Rice products, etc.
Benefits: Viscosity/texture control, thickening agent, Stabilization of batters, dough and emulsions, Increase of dough hydration, etc.