AND PULSES FLOURS
Ad hoc ingredients
The natural match for all industrial needs. We play with the natural proteins and starches of rice and pulses to obtain flours that, in different concentrations, can be used in food preparations to bind, thicken, stabilise and emulsify. The most important trait is that they are 100% natural ingredients for a true clean label.
TYPOLOGIES
Rice, lentil, peas, chickpea, quinoa pre-gelatinised functional flours
HOW TO USE
Rice flours
- Raw material: rice noodles, by itself or with corn and legumes
- Basic ingredient: conventional and gluten free bakery
- Texturing, thickening or gelling agent:soups, ready meals, vegetable cheeses, candies
- Fat replacer: spreadable products and homemade ice cream
- Filming agent: deep fried products
- Filling agent: fillings for fresh pasta
Pulses flours
Protein source: gluten free pasta
Main ingredient: instant soups and creams
BENEFITS
- Functionality: alternative to modified starches
- Performances: better than native flours
- Clean Label: simpler recipes
