GLUTEN-FREE INGREDIENTS

Natural functional building blocks mimicking
Gluten for every finished products





Product range  > GLUTEN-FREE INGREDIENTS

GLUTEN-FREE INGREDIENTS

Concentrated functional natural ingredients, gluten-free nucleus that can be used to offer a similar structure to the gluten network, allowing the combination of flours and starches of different nature as base raw materials. Other natural fibres are also useful in water binding, holding oil and water together, while enzymes can provide softness and network in combination with plant proteins in the processing of bread, bakery products, pasta, pizza and other dough-based gluten-free products, produced using rigorously natural ingredients and certified processes. Common allergen products are not used: no soya, no milk, lactose or milk derivates, no eggs or egg derivates – no emulsifiers. Hi-Food ingredients are sustainably sourced from peas, lentils, faba beans and chickpeas, clean label pulse flours contain high quality protein and dietary fibre – enabling the development of nutritious, gluten-free products.
Product characteristics:

  • Mimicking gluten
  • Providing softness and optimal moistness
  • Very short bite
  • Emulsion capacity and texture improvement
  • Antibacterial protection
  • Allergen free


FROM THE RANGE

Nucleus mimicking gluten with different functionalities for bakery, bread, pasta, pizza, croissant, dough-based gluten-free products:

  • HI-NET: texture improvement
  • HI-SOFTER: provides softness, volume and shelf-life increase
  • HI-NUCLEUS: mimicking gluten
  • Customized solutions: Newest enzyme and emulsifier technologies, providing great product texture for entire shelf-life duration. In addition, modular ingredients help to improve texture properties and achieve recipe cost reduction.
Gluten-free is a complex matter: please consult Hi-Food technician according to your technical needs.

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