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PROTEINS & CHICORY

  • vital wheat gluten provide viscoelastic properties in bakery applications, providing water absorption and structure building in whole-grain bread. Enhanced mixing fermentation tolerance; Binding and emulsification & extension of shelf life
  • alternative protein sources including : Chia, Faba Bean (Broad Bean), Flaxseed & Hemp, Pea & Peanut, Pumpkin & Rice, Sesame & Sunflower Protein Powder or Whey Protein 80%

  • chicory: natural bulking agent, taste & odorless sugar & fat replacer, adding fibers

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