NUCLEUS FOR PASTA

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





NUCLEUS FOR PASTA



NUCLEUS FOR PASTA


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 pasta products with unique quality.
The physical and organoleptic properties of the types of Pasta produced with HI-FOOD Nucleus are surprisingly close to those of the common pasta. Common allergen products are not used, no soya, no milk, lactose or milk derivates, nor are emulsifiers.

Typical Characteristics of the Gluten-free Pasta


The consistency of the dough gives a comparable "al dente" mouth feel, throughout the whole chewing experience, leaving no glue-like nor grainy feel at the end.

Aspect
Aspect: like traditional pasta

Organoleptic
Mouthfeel and chewing properties like traditional pasta Clean taste profile

Processing
Tests indicate gluten-free pasta with HI-FOOD Nucleus can be processed on normal lines, including filled pasta lines Can be frozen or shock frozen with no loss of general characteristics