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KRÖNER-STÄRKE Company Logo

KRÖNER-STÄRKE FLAKER

Flaker is a wheat flour with a flaky structure and excellent cold water binding properties. Due to its outstanding wettability it needs almost no stirring to bind large amounts of liquids in short time and forms a viscous paste.

Ingredient Name: Wheat Flour

Functions: Binder

Physical Form: Flakes, Solid

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    Identification & Functionality

    Ingredient Name

    Wheat Flour

    Ingredient Origin

    Plant Origin

    Food Ingredients Functions

    Binder

    Ingredients
    Wheat Flour
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Binders & Disintegrants

    Food Ingredients — Whole Foods, Extracts & Premixes

    Flours & Grains Products

    Labeling Recommendation
    • Wheat Flour

    Features & Benefits

    Food Ingredients Features

    Good Binding,

    Good Wetting Properties

    Functionality
    • Replacement of potato flakes in bakery goods and potato products
    • High water binding properties
    • Improves the fresh-keeping properties of baked goods
    • Excellent wettability, mixing without lumps
    • Gives liquid preparations a fine pulpy texture

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Bakery,

    Convenience Foods

    Food & Nutrition Applications

    Bread,

    Dough

    Applications
    • Fine bakery wares
    • Dry baked goods
    • Bread and small baked goods
    • Fine yeast-raised dough
    • Potato products

    Properties

    Physical Form

    Flakes,

    Solid