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BINDERS & FIBERS

heat-treated BINDERS provide desired viscosity & mouthfeel through consistent hot/ cold thickening effect. Cheaper texturizer then hydrocolloids or starch to bind sauces, soups, etc.

flavour neutral, pregelatinized STARCH extracted from Corn - Potato or Wheat Used for thickening, stabilizing or emulsifying. Modified to stand excessive heat, freezing, or shorten the thickening time.

heat treated predust, batters & tempuras provide optimal adhesion and improve the crispiness Our ready-to-use functional mixes for coating include:

Predust: coarse flour used dry as a functional aid in the coating of water-rich and fat-rich substrates. Improves adhesion and enhances the final yield.

Batter: functions as the 'glue' that ensures good adhesion of crumbs even after production, freezing & preparation.  Cold thickening geared to the customer's needs. Improved stability & shelf life due to deactivation of the enzymes. Higher yield after cooking in oil thanks to adhesion of the coating to the substrate, even after baking

  • FIBERS extracted from chicory, sugar beet, rye, wheat etc, providing health benefits & water binding capacity. Our highly soluble fibres are taste & odourless powders. Provide a "gut health claim" with an infusion of RYE fibre. Add fibre & nutrition without compromising taste. Particle sizes customizable in function of application
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