BestMatchin

FUNCTIONAL RICE 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.
  • flag HOT AND COLD VISCOSITY CONTROL
  • flag AD HOC GELATINISATION TIME AND TEMPERATURE
  • flag CONTROL OF EMULSIFYING FUNCTIONALITY
 
  • 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
    • cohesion agent: snacks
  • BENEFITS
    • Functionality: alternative to modified starches
    • Performances: better than native flours
    • Clean Label: simpler recipes
 

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