Brands

Now cheese manufacturers can eliminate gas flushing processes and increase the consistency of their products’ preservation and freshness with XF. This remarkable innovation is the newest anti-caking technology from Allied Blending (patent pending). Free Flow® XF is a unique solution of oxygen scavenging systems that simplifies production processes. It offers significant cost reductions and limits the risk of shutdown by removing the need for nitrogen gas, equipment and maintenance. Free Flow® XF has been adopted by large manufacturers across North America and now it’s ready to simplify your production.

BatchPak™ delivery systems ensure consistency and control costs. On-site technical service minimizes production delays and downtime. Computer-aided dosing systems ensure accuracy for critical ingredients. Innovative formulations give variety. Continuous quality assurance from in-house bake labs and commercial grade tortilla test manufacturing capabilities enhance reliability.

Flow Lite® was more than 10 years in the making. This all-natural, GMO Free product contains no allergens or flavor, produces minimal dusting and provides excellent flowability to maximize production line speeds. Flow Lite® is also a superior carrier for antimycotics and oxygen scavenging systems. In addition, Flow Lite® minimizes browning in all pizza and other baked cheese applications better than any other anti-caking system.

FloAm Dairy® improves the efficiency of your cheese production and increases the shelf life of your products. This natural, dairy-based and non-GMO ingredient has the label-friendly characteristics you need. Depend on FloAm Dairy® for low-dust and non-browning performance. The broad functional capabilities of FloAm Dairy® include anti-mold, oxygen scavenging and customized blends.

Dough conditioners of our BAKE-MOR® brand offer several benefits: They shorten the mixing time, improve extensibility and deliver superior dough tolerance. In addition, they help maintain consistent flavor and texture, enhance crust color and are designed for automatic lines as well.

EconoFlow® starch based anti-caking solution provides the low dust, good flow and convenient application properties that your company needs for the most economical price.

Make imitation and processed cheese production more cost effective. Cheese-Mor® blends are compatible with existing equipment and processing parameters and provide a convenient all-in-one blend for imitation and processed cheese products. Cheese-Mor® blends improve textural and physical characteristics compared to casein-based products, reduce cost of imitation cheese products and eliminate effects of casein price volatility.

SecureFlo® products address pathogenic microbial growth on shredded cheese. Delivered as functional attribute in anti-cake systems. Effective with both starch based and cellulose based anti-caking agents. In controlled tests with Listeria inoculum, populations were reduced by an average of 3 logs. In colled tests with Salmonella inoculum, populations were reduced up to 4.5 logs. In controlled tests with E. coli 0157:H7 inoculum populations were reduced up to 2 logs.

SureFlo™ Enjoy the benefits of a cellulose only anti-caking agent with SureFlo™ cellulose based blends. These innovative starch-free, cellulose-based products provide the same antimycotic and oxygen scavenging options as our Free Flow® product line.

HyFlow™ is the cheese anti-caking agent that’s specifically designed for gusseted bags. It’s formulated to virtually eliminate cheese clumping and bridging. That’s key, because it means you can increase line speeds and reduce costly downtime. HyFlow™ can also match your current agent’s profile so there’s no need to alter your ingredient listings. There’s also less dust and lower visibility than competitive products, and no impact on cheese browning or melting.