This Nucleus can be used to replace Gluten and therefore to produce Gluten-free pizza and other bakery products with unique quality, using starches of different nature as base raw materials. System acting like Gluten in the processing of the dough, allowing the production of a Gluten-free products comparable to the traditional ones.
Gluten free natural antibacterial ingredient based on corn derivates (fermented corn) designed for a wide range of food industry products.
Functional rice protein with gelling capacity for gluten-free applications.
Unique natural fibre with emulsifying properties improving stability and nutritional profile while reducing costs. Stabilizer for oil and fats and replacement of conventional emulsifiers.
Poly-functional combination of natural physically-treated functional vegetable fibres. Great water binding capacity and adding plasticity to gluten matrix and staling retardant.
Enzymatic preparation specifically designed for Gluten-Free bakery products, shelf-stable, increasing softness and consequently shelf-life. It improves elasticity of the dough helping the volume increase.
Tailor made enzymatic preparations to get specific desired functionality to improve characteristics of bread and bakery products. HiNet acts on the gluten network, making it denser and stronger. Specifically designed to reduce crumbling of soft breads at the end of their shelf-life can also repair damaged flours.
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