Concentrated value added natural origin 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 ingredients of natural origin 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:
Nucleus mimicking gluten with different functionalities for bakery, bread, pasta, pizza, croissant, dough-based gluten-free products:
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