MODIFIED FLOURS

- High texture stability and water binding with a natural clean ingredient
- Wide range of applications from cream to soup to processed food





MODIFIED FLOURS



HI-FOOD and MartinoRossi, a leading producer of high-quality legume and corn flours with long-standing expertise in agro-technology, announce the development of new technologies for the production of innovative natural functionalized flours – no E-numbers, allergens, GMO, no chemical modification – with new texturizing, gelling and thickening properties that can be used in a wide range of applications: from pasta to desserts, from bakery to meat, from deli to vegetarian/vegan.

In particular, HI-MODI FLOUR is a physically modified corn flour with new functionalities: texturizing, thickening, stabilizing, increased processing tolerance and shelf life stability, while the NEWGEN range includes functionalized physically modified flours from pea, chickpea and lentil and is able to increase the plasticity of a mass, give more resistance to mechanical stress and avoid loss of structure during heat treatment. Application testing carried out by a number of academic institutes as well as partner customers show good results in pasta, bread sticks, snacks and sauces (gluten-free, too).




Martino Rossi Video