Products

Glustar 50 is a denaturized wheat protein without visco-elastic properties.. It is a binding agent, has good dispersion, structure control and no visco-elastic properties. This product is used in baked goods, prepared meat products, breakfast cereals, sports nutrition, and bars.

GLUTEX is a texturized wheat protein with a firm texture and a meat analog structure.

Pregelatinized Oat Wholemeal Flour is a cold-water swelling flour. Selected oat qualities are the basis of this product.

LUSTAR is a denaturized wheat protein with a high protein content and without visco-elastic properties.

Pregelatinized Spelt Grain Flour is a cold-water swelling flour. Selected spelt flour qualities are the basis of this product.

WETGEL is a wheat starch with a flaky structure and excellent cold-water swelling properties which binds large amounts of liquid. Selected wheat flour qualities and untreated spring water are the basis of this product.

GLUSOL is a degraded wheat protein without any viscoelastic properties.