Products

Sweet whey powder is a byproduct of cheese production and alongside lactose contains a large number of vitamins and minerals as well as essential amino acids. In its dried form as sweet whey powder it is added to a wide range of foods to enrich these with high quality animal protein. These include confectionery and baked goods, meat products, dairy products and sports nutrition products.

Potato starch can be chemically or physically modified. Modified potato starch can achieve a wide range of improvements both in terms of industrial manufacturing processes and in texture, consistency, shelf-life or freezing and thawing stability of the end products. Modified potato starch can be used in almost all areas of industrial production of foods.

Fat filled milk powder is a mixture of skimmed milk powder and plant-based fats that is used instead of whole milk powder. Fat filled milk powder is available with a range of fat and protein contents and can therefore be ideally adjusted to the end product to be manufactured. Fat filled milk powder is an economical alternative to all products produced with whole milk powder.

Potato protein is a byproduct of the production of potato starch. It is a very high quality protein that is easy to digest and has a very good composition of amino acids. Potato protein is a valued ingredient used to enrich animal feed with protein. Potato protein is especially used in the production of animal feeds for pigs and chickens.

Modified corn starch is available with a range of modifications and for various applications, such as improving water binding capacity, freezing and thawing stability, texture or shelf life. The technical and functional properties of almost every product can be improved with the use of modified corn starch.

Pea starch is used for the production of meat products, noodles, sauces and desserts thanks to its excellent thickening, binding and setting properties. Pea starch is very different to other native starches due to its high amylose content and low setting temperature. Pea starch is distinguished by its particular texture and film forming properties. Pea starch is naturally gluten-free.

Rice protein can be used as an ingredient in the production of food supplements, sports nutrition and baby food. Rice protein increases the protein content of products and is especially easy to digest, gluten-free and particularly low in allergens.

Dried potato starch is produced with varying moisture content, such as 6% or 12%. As with native potato starch with a normal moisture content, dried potato starch can be used as a binder and thickener in a range of products such as sauces, soups, meats, tinned products and ready meals or in instant flour. Dried potato starch is particularly suitable for products in a powdered form or products such as crispy snacks where a low moisture content is naturally required.

Birkamidon Rohstoffhandels Skimmed milk powder has a milk fat content of no more than 1.5% and is made from pasteurized skimmed milk. In food production, skimmed milk powder is used as an ingredient in a wide range of products such as baked goods, dairy products, confectionery, chocolate drinks, coffee whitener, instant baby food and other dry products containing milk.

Birkamidon Rohstoffhandels Potato flakes are available in a wide range depending on the field of application. These are characterized by high water absorption, solubility in cold water and a light consistency in the end product. In the food industry, potato flakes are used in the production of instant mashed potato, gnocchi, snacks, frozen products and baby food and as a thickener in instant soups and sauces.

Birkamidon Rohstoffhandels Pea protein is characterized by its favorable amino acid profile and is, unlike other proteins, exceptionally low in allergens. As the use of pea protein does not require allergen labeling it is often used as an alternative to other products. Pea protein is used as a source of protein in vegetarian and vegan foods, in sport and fitness products and in food supplements.

Wheat starch is primarily used in the production of baked goods thanks to its excellent properties. Wheat starch is also available in gluten-free form for the production of gluten-free baked goods.