Barley Wholemeal Flour MR 100 (Item no.: 10364) is a roasted, micronised (100 µm) flour-like powder, that is a finely ground and dark brown, with smell and taste of grainy roast aroma. Barley Wholemeal Flour can be applied to cereals, baked goods, dairy a...view more
Barley Wholemeal Flour MR 100 (Item no.: 10364) is a roasted, micronised (100 µm) flour-like powder, that is a finely ground and dark brown, with smell and taste of grainy roast aroma. Barley Wholemeal Flour can be applied to cereals, baked goods, dairy and beverages. If stored in a cool, dry environment, this product has a shelf life of one year. view less
BINDER 1.0 is an odorless powder and gelling agent which is particularly suited to improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruit etc. Based on alginates and calcium, it is easy to a...view more
BINDER 1.0 is an odorless powder and gelling agent which is particularly suited to improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruit etc. Based on alginates and calcium, it is easy to apply and can be used in a wide array of production processes. This product can be used to reduce the fat content in a product or substitute animal (saturated) fat for vegetable (unsaturated) fat. view less
Binder 2.0 is an odorless powder and gelling agent which is particularly suited to improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruit etc. Based on alginates and calcium, it is easy to a...view more
Binder 2.0 is an odorless powder and gelling agent which is particularly suited to improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruit etc. Based on alginates and calcium, it is easy to apply and can be used in a wide array of production processes. Binder 2.0 can be used to reduce the fat content in a product or substitute animal (saturated) fat for vegetable (unsaturated) fat. Binder 2.0 has similar properties as Binder 1.0 but with a higher gel strength and faster reaction. view less
Chicory Powder MR 100 (Item no.: 10383) is roasted, micronised (100 µm) and can be used in meat, dairy, beverages, and baked goods. Chicory Powder is a finely ground brown powder, with a smell and taste that is bitter and similar to coffee.
Corn Flour M 100 (Item no.: 10393) is a micronised (100 µm) flour-like powder that can be applied to cereals to improve color, taste and workability, Bakery goods as an alternative to malt flour and dairy beverages as a thickener.
Corn Flour M 63 (Item no.: 10394) is a micronised (63 µm) flour-like powder that can be applied to cereals to improve color, taste and workability, Bakery goods as an alternative to malt flour and dairy beverages as a thickener.
Grapeseed Flour M 100 (Item no.: 10336) is a micronised (100 µm), cold-pressed grapeseed granulate (100%) consists of a finely ground, brown powder-like flour, with a smell and taste that is characteristic of grapeseed and slightly bitter. This product ca...view more
Grapeseed Flour M 100 (Item no.: 10336) is a micronised (100 µm), cold-pressed grapeseed granulate (100%) consists of a finely ground, brown powder-like flour, with a smell and taste that is characteristic of grapeseed and slightly bitter. This product can be used in cereal, meat, sausage products, and baked goods. This product has a seive analysis of a minimum of 95% < 100 μm. view less
Grapeseed Flour M 200 (Item no.: 10334), is a micronised (200 µm), cold-pressed grapeseed granulate (100%) finely ground, brown powder-like flour, with a smell and taste that is characteristic of grapeseed and slightly bitter. It can be used in cereals, m...view more
Grapeseed Flour M 200 (Item no.: 10334), is a micronised (200 µm), cold-pressed grapeseed granulate (100%) finely ground, brown powder-like flour, with a smell and taste that is characteristic of grapeseed and slightly bitter. It can be used in cereals, meat, sausage products, and baked goods. This product has a sieve analysis of Min. 90% < 200 μm. view less
Grapeseed Flour M 300 (Item no.: 10389) is a micronised (300 µm), cold-pressed grapeseed granulate (100%) finely ground, brown powder-like flour, with a smell and taste that is characteristic of grapeseed and slightly bitter. It has a sieve analysis of Mi...view more
Grapeseed Flour M 300 (Item no.: 10389) is a micronised (300 µm), cold-pressed grapeseed granulate (100%) finely ground, brown powder-like flour, with a smell and taste that is characteristic of grapeseed and slightly bitter. It has a sieve analysis of Min. 90% < 300 μm. It can be used in cereals, meat and sausage products, and baked goods. view less
Grapeseed flour M 63 (Item no.: 10337) is a micronised (63 µm), cold-pressed grapeseed granulate (100%) finely ground, brown powder-like flour, with a smell and taste that is characteristic of grapeseed and slightly bitter. It has a sieve analysis of Min....view more
Grapeseed flour M 63 (Item no.: 10337) is a micronised (63 µm), cold-pressed grapeseed granulate (100%) finely ground, brown powder-like flour, with a smell and taste that is characteristic of grapeseed and slightly bitter. It has a sieve analysis of Min. 90% < 63 μm. This product is used in cereals, meat and sausage products, and baked goods. view less
Oat Bran M 200 (Item no.: 10341) is a micronised (200 µm) Oat bran (100%) finely ground powder, with an appearance and consistency of a grey, powder-like flour, with a smell and taste that is characteristic of oat bran. It can be used in cereals, meat and...view more
Oat Bran M 200 (Item no.: 10341) is a micronised (200 µm) Oat bran (100%) finely ground powder, with an appearance and consistency of a grey, powder-like flour, with a smell and taste that is characteristic of oat bran. It can be used in cereals, meat and sausage products, and baked goods. Oat Bran M 200 has a sieve analysis of Min. 90% < 200 μm. view less
Olive Seed Powder M 200 (Item No.: 10438), is a micronised (200 µm) powder with the smell and taste characteristic of olives. It can be used as a carrier in seasoning mixtures.
Probind BF is a transglutaminase enzyme that is designed to improve the physical properties of beef products. The strong binding occurs by cross-linking of protein molecules. This product can be cooked or frozen without losing shape or texture. Probind BF...view more
Probind BF is a transglutaminase enzyme that is designed to improve the physical properties of beef products. The strong binding occurs by cross-linking of protein molecules. This product can be cooked or frozen without losing shape or texture. Probind BF is used in meat food products. view less
PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND...view more
PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND CH can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir as well as full-fat and skimmed yoghurts. view less
Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Pro...view more
Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Probind CH 2.0 can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir, as well as full-fat and skimmed yoghurts. view less
Probind FB is a transglutaminase enzyme that is designed to improve the physical properties of fish and some meat products. The strong binding occurs by cross-linking of protein molecules. Probind FB is used in meat processing applications, including fish...view more
Probind FB is a transglutaminase enzyme that is designed to improve the physical properties of fish and some meat products. The strong binding occurs by cross-linking of protein molecules. Probind FB is used in meat processing applications, including fish. view less
Probind FG is a transglutaminase enzyme that is designed to improve the physical properties of fish and meat products. The strong binding occurs by cross-linking of protein molecules. Probind FG is used in processing meat products, including fish, poultry...view more
Probind FG is a transglutaminase enzyme that is designed to improve the physical properties of fish and meat products. The strong binding occurs by cross-linking of protein molecules. Probind FG is used in processing meat products, including fish, poultry, or high fat percentage content meats. view less
PROBIND FSH is a beige enzyme preparation that offers control in fish processing, which allows the effective use an added-value enhancement of raw materials. The strong binding occurs by cross-linking of protein molecules. It is applicable for any further...view more
PROBIND FSH is a beige enzyme preparation that offers control in fish processing, which allows the effective use an added-value enhancement of raw materials. The strong binding occurs by cross-linking of protein molecules. It is applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. PROBIND FSH is composed of fish gelatin, maltodextrin and transglutaminase. view less
PROBIND GT is a functional formula based on the Transglutaminase enzyme with an animal protein base which is designed to improve the physical properties of food products. It does not contain allergens. PROBIND GT offers an innovative way to give portion c...view more
PROBIND GT is a functional formula based on the Transglutaminase enzyme with an animal protein base which is designed to improve the physical properties of food products. It does not contain allergens. PROBIND GT offers an innovative way to give portion control in meat processing, which allows the effective use for an added-value enhancement of raw materials. It is applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. view less
PROBIND MB is a functional formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates the inco...view more
PROBIND MB is a functional formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates the incorporation of mechanically deboned meat or fish. PROBIND MB can be applied in double or rolled bacon, dry ham deboned after curing, fast dry-cured ham, dry fermented sausages or salami, structured fish, and structured meat. view less
Probind MB 3.0 is a functional new formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates ...view more
Probind MB 3.0 is a functional new formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates the incorporation of mechanically deboned meat or fish. Probind MB 3.0 can be applied in double or rolled bacon, dry ham deboned after curing, fast dry-cured ham, dry fermented sausages or salami, structured fish, and structured meat. view less
PROBIND TX is a functional formula based on the Transglutaminase enzyme which is specially designed to improve the physical properties of cooked, injected and emulsified products. Besides improving the final texture, it facilitates the elimination of phos...view more
PROBIND TX is a functional formula based on the Transglutaminase enzyme which is specially designed to improve the physical properties of cooked, injected and emulsified products. Besides improving the final texture, it facilitates the elimination of phosphates and caseinates, increases juiciness, dissolves easily in brine, and increases water retention capacity. This product does not contain allergens. It is typically applied in surimi, emulsified sausages and minced cooked products, cooked ham, and dry fermented sausages and salami. view less
Rice Flour M 100 (Item No.: 10387) is a micronised (100 µm), finely ground, powder-like flour, with a beige to light grey color, and a with a smell and taste that is characteristic of rice flour. This product can be used in meat and sausage products.
Rice Flour M 200 (Item No.: 10346) is a micronised (200 µm), finely ground, powder-like flour, with a beige to light grey color, and a with a smell and taste that is characteristic of rice flour. This product can be used in meat and sausage products. It h...view more
Rice Flour M 200 (Item No.: 10346) is a micronised (200 µm), finely ground, powder-like flour, with a beige to light grey color, and a with a smell and taste that is characteristic of rice flour. This product can be used in meat and sausage products. It has a sieve analysis of Min. 85% < 200 μm. view less
Rye Bran M 200 (Item No.: 10097) is micronised (200 μm), and has an appearance and consistency of finely ground, powder-like flour that is grey in color, with a smell and taste that is characteristic of rye bran. This product can be used in baked goods. I...view more
Rye Bran M 200 (Item No.: 10097) is micronised (200 μm), and has an appearance and consistency of finely ground, powder-like flour that is grey in color, with a smell and taste that is characteristic of rye bran. This product can be used in baked goods. It has a sieve analysis of Min. 90% < 200 μm. view less
Rye Wholemeal Flour M 200 (Item No.: 10188) is micronised (200 µm), and finely ground into a powder-like flour, which is grey in color, and has a smell and taste that is characteristic of rye wholemeal flour. This product is used in cereals, baked goods, ...view more
Rye Wholemeal Flour M 200 (Item No.: 10188) is micronised (200 µm), and finely ground into a powder-like flour, which is grey in color, and has a smell and taste that is characteristic of rye wholemeal flour. This product is used in cereals, baked goods, and technology. It has a fiber value of 13.2g, a protein value of 10.3g, and a fat value of 1.9g. view less
Rye Wholemeal Flour MR 100 (Item No.: 10365) is roasted and micronised (100 µm). It has anhas appearance and consistency that is a finely ground, powder-like flour, with a dark brown color, and a smell and taste of a grainy roast aroma. This product is us...view more
Rye Wholemeal Flour MR 100 (Item No.: 10365) is roasted and micronised (100 µm). It has anhas appearance and consistency that is a finely ground, powder-like flour, with a dark brown color, and a smell and taste of a grainy roast aroma. This product is used in cereals and baked goods. It has a sieve analysis of Min. 90% < 100 μm. view less
Spelt Bran M 200 (Item No.: 10103) has a sieve analysis of 90% < 200 μm, and has an appearance and consistency of finely ground, brownish powder-like flour. It has a smell that is slightly nutty, with a typical bran taste that is somewhat sweet, and sligh...view more
Spelt Bran M 200 (Item No.: 10103) has a sieve analysis of 90% < 200 μm, and has an appearance and consistency of finely ground, brownish powder-like flour. It has a smell that is slightly nutty, with a typical bran taste that is somewhat sweet, and slightly fruity. This product can be used in baked goods and cosmetics. view less
Wheat Bran M 200 (Item No.: 10187) is micronised (200 µm), and has the appearance and consistency of finely ground, brownish powder-like flour, with a smell and taste that is characteristic of wheat bran. This product can be used in cereals, baked goods a...view more
Wheat Bran M 200 (Item No.: 10187) is micronised (200 µm), and has the appearance and consistency of finely ground, brownish powder-like flour, with a smell and taste that is characteristic of wheat bran. This product can be used in cereals, baked goods and technology. It has a sieve analysis of 90% < 200 μm. view less
Wheat Flour 550 T 3/4 is dried, and useful in the areas of application of baked goods. It has an appearance and consistency of finely ground white, yellow powder-like flour, with a smell and taste that is characteristic of wheat. This product has a fiber ...view more
Wheat Flour 550 T 3/4 is dried, and useful in the areas of application of baked goods. It has an appearance and consistency of finely ground white, yellow powder-like flour, with a smell and taste that is characteristic of wheat. This product has a fiber content of 4.7g, a protein value of 10.9g, and a fat content of 1.4g. view less
Wheat Flour 550 T 4/5 has an appearance and consistency of finely ground, powder-like flour that is white with a hint of yellow. Suggested applications for this product are baked goods, cosmetics and technology. Wheat flour Type 550 has a smell and taste ...view more
Wheat Flour 550 T 4/5 has an appearance and consistency of finely ground, powder-like flour that is white with a hint of yellow. Suggested applications for this product are baked goods, cosmetics and technology. Wheat flour Type 550 has a smell and taste that is characteristic of wheat. This product has a fiber content of 4.7g, a protein value of 10.9g, and a fat content of 1.4g. view less
Wheat Flour 550 T 5/6 is dried and has a suggested application use of baked goods. It has an appearance and consistency of finely ground, powder-like flour that is white, with a hint of yellow. This product has a smell and taste that is characteristic of ...view more
Wheat Flour 550 T 5/6 is dried and has a suggested application use of baked goods. It has an appearance and consistency of finely ground, powder-like flour that is white, with a hint of yellow. This product has a smell and taste that is characteristic of wheat flour. Wheat Flour 550 T 5/6 has a fiber content of 4.7g, a protein value of 10.9g, and a fat value of 1.4g. view less
Wheatmix 1800 T½ is a flour mixture that has an area of application in technology. This product is made of heat red dog and rye flour that has an appearance and consistency of finely ground, powder-like flour and is light brown. It has a smell and taste t...view more
Wheatmix 1800 T½ is a flour mixture that has an area of application in technology. This product is made of heat red dog and rye flour that has an appearance and consistency of finely ground, powder-like flour and is light brown. It has a smell and taste that is characteristic of a flour mixture. This product has a fiber content of 8.59g, a protein content of 13.7g, and a fat content of 3.1g. It has a passage through sieve of 100% < 300 μm. view less
Wheatsem 100 is a coarse-grained wheat flour that has a suggested area of application in baked goods and technology. It has an appearance and consistency is that of beige fine-grained milled product, with a smell and taste that is characteristic of wheat ...view more
Wheatsem 100 is a coarse-grained wheat flour that has a suggested area of application in baked goods and technology. It has an appearance and consistency is that of beige fine-grained milled product, with a smell and taste that is characteristic of wheat semolina. Wheatsem 100 has a sieve analysis of 63 μm - 250 μm (max. 7.5% deviation). view less
Whole Wheat Flour M 200 is micronised (200 µm) and can be used in cereals, baked goods, and technology. It is a finely ground, powder-like flour, that is beige, with a characteristic taste and smell of whole wheat flour. It has a sieve analysis of Min. 90...view more
Whole Wheat Flour M 200 is micronised (200 µm) and can be used in cereals, baked goods, and technology. It is a finely ground, powder-like flour, that is beige, with a characteristic taste and smell of whole wheat flour. It has a sieve analysis of Min. 90% < 200 μm. It has a fiber content of 12.6g, a protein value of 15.4g, and a fat value of 2.9g. view less
Whole Wheat Flour MR 100 is roasted and micronised (100 µm), and has an application to cereals, baked goods and technology. It is a finely ground, powder-like flour, with a dark brown, grainy roasted aroma of whole wheat flour. This product has a sieve a...view more
Whole Wheat Flour MR 100 is roasted and micronised (100 µm), and has an application to cereals, baked goods and technology. It is a finely ground, powder-like flour, with a dark brown, grainy roasted aroma of whole wheat flour. This product has a sieve analysis of Min. 90% < 100 μm. It has a fiber content of 10.7g, a protein value of 10.7g, and a fat value of 2.3g. view less
Wholegrain Oat Flour M 200 (Item no.: 10359) is an oat wholemeal flour, that is micronised (200 µm). It can be used in baked goods and technology. It has the appearance and consistency of finely ground, powder-like flour, with a medium brown color, and a...view more
Wholegrain Oat Flour M 200 (Item no.: 10359) is an oat wholemeal flour, that is micronised (200 µm). It can be used in baked goods and technology. It has the appearance and consistency of finely ground, powder-like flour, with a medium brown color, and a smell and taste characteristic of oat wholemeal flour. This product has a sieve analysis of Min. 90% < 200 μm. view less
Wholegrain Oat Flour MR 100 (Item no.: 10386) is an oat wholemeal flour, that is roasted and micronised (100 µm). It can be used in baked goods and technology. It has the appearance and consistency of finely ground, powder-like flour, with a medium brown...view more
Wholegrain Oat Flour MR 100 (Item no.: 10386) is an oat wholemeal flour, that is roasted and micronised (100 µm). It can be used in baked goods and technology. It has the appearance and consistency of finely ground, powder-like flour, with a medium brown color, and a smell and taste characteristic of oat wholemeal flour. view less
Wholegrain Oat Flour QM 200 (item no.: 10361) is a hydrolysed, pregelatinised flour made from oat wholemeal flour, and micronised (200 µm). Oat Wholemeal Flour has an appearance and consistency this is finely ground, powder-like flour, with a slightly bro...view more
Wholegrain Oat Flour QM 200 (item no.: 10361) is a hydrolysed, pregelatinised flour made from oat wholemeal flour, and micronised (200 µm). Oat Wholemeal Flour has an appearance and consistency this is finely ground, powder-like flour, with a slightly brown color, and a smell and taste that is characteristic of oat wholemeal. It is used for cereals, baked goods, meat and sausage products. This product has a sieve analysis of Min. 90% < 200 μm. view less
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