Cream and Sauce Varieties
Cream and Sauce Varieties

Pregelatinized Wheat Flour, is used in production of Cream and Sauces as a water binding and filling agent. Pregelatinized Wheat Flour can be used in production of Cream and Sauces since it is important to establish the smooth and fluid structure of the end product and the absence of phase separation. In addition, regarding to its high water binding and water retention values, Pregelatinized Wheat Flour can provide cost effectiveness by substituting other binder products during the preparation of cream and sauces.

General Features :

  • Naturally produced from wheat flour.
  • Does not contain E Code, it is 100% natural product.
  • Does not contain GMO.
  • Soluble in cold water.
  • In powder form with increased fluidity
  • Has a shelf life of 12 months.
  • Halal and Kosher certified.

 

Functions :

  • Good water holding agent due to its high water binding and water holding properties.
  • Can substitute starch and binders in the product formula in certain proportions.
  • Can be used as filling.
  • Mixes well with other raw materials regarding to its increased fluidity value.
  • Has lower microbiological limits regarding to the applied heat treatment.
  • Regarding to the applied heat treatment, it is enzyme inactive and does not interact with other raw materials in its shelf life.
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