NUCLEUS FOR BREAD AND BAKERY

- Natural, functional building blocks for all finished products
- Hi-Nucleus mimicking Gluten





NUCLEUS FOR BREAD AND BAKERY



NUCLEUS FOR BREAD AND BAKERY


HI-FOOD can offer a concentrated functional Nucleus of natural ingredients (innovative ingredients with an innovative technology). This Nucleus can be used to replace Gluten and therefore to produce Gluten-free bakery products with unique quality, using starches of different nature as base raw materials. It will then be possible to produce high quality products with flours or starches from rice, potato, manioca, cassava, etc.

HI-FOOD Nucleus is a system acting like Gluten in the processing of bread, produced using rigorously natural ingredients and certified processes.

Moreover, common allergen products are not used no soya, no milk, lactose or milk derivates, no eggs or egg derivates – nor are emulsifiers.

HI-FOOD Nucleus presents the following main characteristics:


Aspect
Aspect: like traditional bread Grain: uniform and stable grain texture External crust well structured and crispy Crust color variability like traditional bread(depending on oven settings)

Organoleptic
Mouthfeel and chewing properties like traditional bread Clean taste profile

Freshness
Longer Freshness compared to traditional bread

Processing
Outstanding raising capacity, like traditional bread Sliceabile with no breakages Can be frozen or shock frozen with no loss of general characteristics