Products

Dafa Soft Egg are enzymes used to substitute eggs. This product is a white to cream powder that is a cost effective solution that can reduce the use of eggs by 20%. It increases softness, preserves crumb structure, and increased shelf life of recipes. Dafa Soft Egg product is suggest to be used as a egg substitute in cakes, breads and pastries.

Corn Grits - Type 60.10 GF is obtained by milling the degerminated kernels of last harvest, flint dent-corn. It comes from a conventional variety of homogeneous corn mixture. Common applications for this product include extruded corn snacks and extruded corn flakes.

Westhove Limalin is a stabilized mix of wheat flour, lin flour and natural rosemary extract flours. It is commonly used in nutritional mixes for breakfast cereals, bakery, and biscuits.

Limagrain Cereales Ingredients Oat Fiber is obtained by a process of grinding, separation and stabilization from oats. This product has many functions including fiber enrichment, fat substitution, caloric reduction, glycaemic index, texturation, extrusion, and bulking agent. Oat Fiber is used in bread, ready to eat cereals, meat products, ready meals, and dietetics.

Westhove Maize H1 is a maize flour that has been heat-treated by the Farigel process. It is a cold water binding agent and texturizer. It is also used for nutrition and extrusion processes. This product is gluten free and can be used as a flour substitute. This maize flour differs from other maize flours due to its particle size and viscosity.

Corn Flour - Type 15.05 BF for Baby Food is a corn flour obtained by milling degerminated corn kernels from last harvest, flint dent-corn. It comes from a few convetional selected homogeneous corn mixtures. This corn flour is used in baby foods for infants and young children.

Westhove Maize H1 BF is a maize flour with a low pesticide content and is heat-treated by the Farigel process. It has applications in cold water binding, nutrition, and extrusion. This product is a gluten free baby food ingredient. This maize flour differs from other maize flours due to its particle size and viscosity.

Hydra 0.2% BVI is a white to cream powder made from enzymes and wheat flour. This product is used as a bread improver to increase dough hydration. Its most common applications are in bakery products including but not limited to breads and sandwich breads.

Micro 410 are multigrain micro-pellets made from (starch, flour, bran), corn flour, oat flour, sugar, barley malt extract, sodium bicarbonate, and salt (0.5%). These multigrain micro-pellets are used as an ingredient in many breakfast cereals.

Westhove 5 Cereals 7050 is a mix of five heat-treated cereal flours, which are whole wheat flour, rice flour, whole barley flour, whole maize flour, and whole rye flour. This product is used as a nutritional mix for dairy and juice, and it is used in drinkable breakfast cereals.

Limagrain Cereales Ingredients Sofabran 184-80 Maize Fiber is a fiber obtained by a process of grinding, separation and stabilization from maize coming from a few conventional selected varieties of homogeneous corn mixtures. This product is used for fiber enrichment, fat substitution, caloric reduction, glycaemic index, texturation, extrusion, and as a bulking agent. Sofabran 184-80 Maize Fiber is used in bread, ready to eat cereals, extruded products, meat products, ready meals, and dietetics.

Limagrain Cereales Ingredients Sofabran 184-400 Maize Fiber is a fiber obtained by a process of grinding, separation and stabilization from maize coming from a few conventional selected varieties of homogeneous corn mixtures. This product is used for fiber enrichment, fat substitution, caloric reduction, glycaemic index, texturation, extrusion, and as a bulking agent. Sofabran 184-400 Maize Fiber is used in bread, ready to eat cereals, extruded products, meat products, ready meals, and dietetics.

Westhove 5 Cereals 8045 is a mix of five heat treated cereal flours, which are whole wheat flour, rice flour, whole rye flour, whole maize flour, and whole barley flour. This product also has a number of stabilizers including cellulose, cellulose gum and carrageenans. Westhove 5 Cereals is used in nutritional mixes for dairy drinks and juices, as well as in drinkable breakfast cereals.

Westhove Chick Pea is a chick pea flour that has been heat-treated by the Farigel process. It can be used as an egg substitute for vegan baking, or as a gluten-free alternative to flour.

Westhove Maize L3 is a maize flour that has been heat-treated by the Farigel process. It has applications in hot water binding, texturation, nutrition, and batters. This product is gluten free and can be used as a flour substitute. This maize flour differs from other maize flours due to its particle size and viscosity.

Gel Tex 100 is heat treated flour by the Grands Moulins de Paris (the world leader in flour exports). It is used as a binding agent that helps retain fat and water, improve machinability and optimize a firm and cohesive texture. It is commonly used in meat products.

Corn Grits - Type 25.05 is obtained by milling the degerminated kernels of last harvest, flint dent-corn. It comes from a conventional variety of homogeneous corn mixture. Common applications for this product include extruded corn snacks and extruded corn flakes. This product differs from other corn grits due to its particle size.

Glusafe Sweet 0.3% is a mix of functional ingredients specially formulated to improve the volume of the bakery products and to reduce the quantity of added gluten. This product is used for many applications in the baking and milling industries.

Gel Tex Speciale 5% is heat treated flour by the Grands Moulins de Paris (the world leader in flour exports). It is used as a binding agent and to optimize a smooth and crispy texture. It also helps to retain fat and water. Gel Tex Speciale 5% is commonly used in meat products especially fine-paste sausages.

Quad 100 are maize quadritos, which are made using corn flour, wheat starch, sugar, sodium bicarbonate, salt (0.5%), and lime. These maized quadritios are squared shaped, latticed, puffed maize snack pellets, that are commonly used in breakfast cereals, as well as other snack items.

Limagrain Cereales Ingredients Buckwheat Fiber is obtained by a genuine process of grinding from carefully selected buckwheat. It is used for fiber enrichment, fat substitution, caloric reduction, glycaemic index, texturation, extrusion, and as a bulking agent. Suggested applications are bread, ready to eat cereals, extruded products, meat products, ready meals, and dietetics.

Westhove 4 Cereals 10081 is a mix of four heat-treated cereal flours, which are whole oat flour, whole barley flour, whole rye flour, and rice flour. It is commonly used as an ingredient in nutritional mixes for dairy and juice, and for drinkable cereals.

Westhove Durum Wheat TM80 is a durum wheat flour that has been heat-treated by the Farigel process. It is used as a carrier and binder. The most common application of durum wheat is in the manufacturing of pasta.

Limagrain Cereales Ingredients Nutricorn Nuts is a nut substitute made from toasted and granulated corn germ. It is ideal for individuals who suffer from nut allergies, as it is allergen free. This product is well balanced, cost saving, and easy to use. It also contains less fat and more fibers than nuts. Nutricorn Nuts may be used in any application where nuts are used such as baked goods, confectioneries, tortilla chips, and snack foods.

Corn Grits - Type 80.20 is obtained by milling the degerminated kernels of last harvest, flint dent-corn. It comes from a conventional variety of homogeneous corn mixture. Common applications for this product include extruded corn snacks and extruded corn flakes. This product differs from other corn grits due to its particle size