| Buckwheat Fibre | Limagrain Ingredients | Buckwheat Fibre 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 a...Vea Mas Buckwheat Fibre 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. Vea Menos | |
| Corn Flour – Type 15.05 BF for Baby Food | Limagrain Ingredients | 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 infa...Vea Mas 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. Vea Menos | |
| Corn Grits – Type 25.05 | Limagrain Ingredients | 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 co...Vea Mas 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. Vea Menos | |
| Corn Grits – Type 60.10 GF | Limagrain Ingredients | 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 ...Vea Mas 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. This product differs from other corn grits due to its particle size. Vea Menos | |
| Corn Grits – Type 80.20 GF | Limagrain Ingredients | 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 cor...Vea Mas 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. Vea Menos | |
| Dafa Soft Egg | Limagrain Ingredients | 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. ...Vea Mas 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. Vea Menos | |
| Flaking Grits – Type H355 GF | Limagrain Ingredients | Flaking Grits – Type H355 GF are particles of degerminated corn. These grits come from specifically sized flakes of the hominies which are made using last harvest, flint dent-corn, and come from a selected few conventional varieties of homogeneous corn mi...Vea Mas Flaking Grits – Type H355 GF are particles of degerminated corn. These grits come from specifically sized flakes of the hominies which are made using last harvest, flint dent-corn, and come from a selected few conventional varieties of homogeneous corn mixtures. Flaking Grits are used to make traditional corn flakes. Vea Menos | |
| Flaking Grits – Type H400 GF | Limagrain Ingredients | Flaking Grits – Type H400 GF are particles of degerminated corn. These grits come from specifically sized flakes of the hominies which are made using last harvest, flint dent-corn, and come from a selected few conventional varieties of homogeneous corn mi...Vea Mas Flaking Grits – Type H400 GF are particles of degerminated corn. These grits come from specifically sized flakes of the hominies which are made using last harvest, flint dent-corn, and come from a selected few conventional varieties of homogeneous corn mixtures. Flaking Grits are used to make traditional corn flakes. Vea Menos | |
| Flaking Grits – Type H50 GF | Limagrain Ingredients | Flaking Grits – Type H50 GF are particles of degerminated corn. These grits come from specifically sized flakes of the hominies which are made using last harvest, flint dent-corn, and come from a selected few conventional varieties of homogeneous corn mix...Vea Mas Flaking Grits – Type H50 GF are particles of degerminated corn. These grits come from specifically sized flakes of the hominies which are made using last harvest, flint dent-corn, and come from a selected few conventional varieties of homogeneous corn mixtures. Flaking Grits are used to make traditional corn flakes. Vea Menos | |
| Gel Tex 100 | Limagrain Ingredients | 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 me...Vea Mas 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. Vea Menos | |
| Gel Tex Speciale 5% | Limagrain Ingredients | 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 common...Vea Mas 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. Vea Menos | |
| Glusafe Sweet 0.3% | Limagrain Ingredients | 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. | |
| Hydra 0.2% BVI | Limagrain Ingredients | 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...Vea Mas 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. Vea Menos | |
| Micro 311 | Limagrain Ingredients | Micro 311 are potato micro-pellets made from potato starch, potato granules, potato flakes and salt (1%). These micro-pellets are commonly used as an ingredient in breakfast cereals. | |
| Micro 410 | Limagrain Ingredients | 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. | |
| Nutricorn Nuts | Limagrain 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 m...Vea Mas 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 fibres than nuts. Nutricorn Nuts may be used in any application where nuts are used such as baked goods, confectioneries, tortilla chips, and snack foods. Vea Menos | |
| Oat Fibre | Limagrain Ingredients | Oat Fibre is obtained by a process of grinding, separation and stabilisation from oats. This product has many functions including fiber enrichment, fat substitution, caloric reduction, glycaemic index, texturation, extrusion, and bulking agent. Oat Fibr...Vea Mas Oat Fibre is obtained by a process of grinding, separation and stabilisation from oats. This product has many functions including fiber enrichment, fat substitution, caloric reduction, glycaemic index, texturation, extrusion, and bulking agent. Oat Fibre is used in bread, ready to eat cereals, meat products, ready meals, and dietetics. Vea Menos | |
| Quad 100 | Limagrain Ingredients | 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,...Vea Mas 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. Vea Menos | |
| Sofabran 184-400 Maize Fibre | Limagrain Ingredients | Sofabran 184-400 Maize Fibre is a fibre 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,...Vea Mas Sofabran 184-400 Maize Fibre is a fibre 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 Fibre is used in bread, ready to eat cereals, extruded products, meat products, ready meals, and dietetics. Vea Menos | |
| Sofabran 184-80 Maize Fibre | Limagrain Ingredients | Sofabran 184-80 Maize Fibre is a fibre 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, ...Vea Mas Sofabran 184-80 Maize Fibre is a fibre 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 Fibre is used in bread, ready to eat cereals, extruded products, meat products, ready meals, and dietetics. Vea Menos | |
| Triados - 3D Maize Pellets | Limagrain Ingredients | Triados - 3D Maize Pellets are a unique triangle 3D pellets. They are suitable for frying and hot air expansion. Triados is used in cereals and snack foods. | |
| TWI C 318/5 | Limagrain Ingredients | TWI C 318/5 is a potato spiral made from potato starch, potato granles, salt (2.1%), and sugar. It is approximately 3 centimeters in length and is used in snack foods. | |
| Westhove 4 Cereals 10081 | Limagrain Ingredients | 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 5 Cereals 7050 | Limagrain Ingredients | 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 dr...Vea Mas 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. Vea Menos | |
| Westhove 5 Cereals 8045 | Limagrain Ingredients | 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 ...Vea Mas 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. Vea Menos | |
| Westhove Chick Pea | Limagrain Ingredients | 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 Durum Wheat TM80 | Limagrain Ingredients | 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. | |
| Westhove Limalin | Limagrain Ingredients | 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. | |
| Westhove Maize H1 | Limagrain Ingredients | 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...Vea Mas 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. Vea Menos | |
| Westhove Maize H1 BF | Limagrain Ingredients | 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 differ...Vea Mas 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. Vea Menos | |
| Westhove Maize L3 | Limagrain Ingredients | 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 diff...Vea Mas 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. Vea Menos | |
| Westhove Maize L3 BF | Limagrain Ingredients | Westhove Maize L3 BF is a low pesticide maize flour that has been heat-treated by the Farigel process. It is used in binding in hot water, texturation, nutrition, and batters. This product is a gluten free baby food ingredient. Westhove Maize L3 BF diffe...Vea Mas Westhove Maize L3 BF is a low pesticide maize flour that has been heat-treated by the Farigel process. It is used in binding in hot water, texturation, nutrition, and batters. This product is a gluten free baby food ingredient. Westhove Maize L3 BF differs from other maize flours due to its particle size and viscosity. Vea Menos | |
| Westhove Pea Fibre 1122 | Limagrain Ingredients | Westhove Pea Fibre 1122 is an external pea fibre that does not have a bitter taste and is stabilized by the Farigel process. It is used in nutrition, as extrusion, as a carrier, and for texturation. It is used in baked goods and as a health supplement in...Vea Mas Westhove Pea Fibre 1122 is an external pea fibre that does not have a bitter taste and is stabilized by the Farigel process. It is used in nutrition, as extrusion, as a carrier, and for texturation. It is used in baked goods and as a health supplement in various food products. Vea Menos | |
| Westhove Rice 1000R | Limagrain Ingredients | Westhove Rice 1000R is a rice flour that has been heat-treated by the Farigel process. It has high, hot binding capacity, freeze/thaw resistance, shear-stress stability, and acid stability. This flour can be used in several applications including meat p...Vea Mas Westhove Rice 1000R is a rice flour that has been heat-treated by the Farigel process. It has high, hot binding capacity, freeze/thaw resistance, shear-stress stability, and acid stability. This flour can be used in several applications including meat products and sauces. Westhove Rice 1000R is used in baby foods, and it has cold and hot binding capacity without retrogradation. Vea Menos | |
| Westhove Rice H1 | Limagrain Ingredients | Westhove Rice H1 is a heat-treated rice flour using the Farigel process. It has applications in extrusion, nutrition, and hot binding. This product is gluten free and is a popular substitute in baked goods. Rice flour is a popular base for many Asian di...Vea Mas Westhove Rice H1 is a heat-treated rice flour using the Farigel process. It has applications in extrusion, nutrition, and hot binding. This product is gluten free and is a popular substitute in baked goods. Rice flour is a popular base for many Asian dishes including rice noodles and mochi. Vea Menos | |
| Westhove Rice L3 | Limagrain Ingredients | Westhove Rice L3 is a rice flour that has been heat-treated by the Farigel process. It has applications in nutrition, hot binding, bakery, batter, and is used as a carrier. This product is gluten free and is a popular substitute in baked goods. Rice flo...Vea Mas Westhove Rice L3 is a rice flour that has been heat-treated by the Farigel process. It has applications in nutrition, hot binding, bakery, batter, and is used as a carrier. This product is gluten free and is a popular substitute in baked goods. Rice flour is a popular base for many Asian dishes including rice noodles and mochi. Vea Menos | |
| Westhove Rice L3 BF | Limagrain Ingredients | Westhove Rice L3 BF is a rice flour with a low pesticide content that has been heat-treated by the Farigel process. It has applications in nutrition, hot binding, bakery, batters, and is used as a carrier. It is commonly used as a gluten free baby food i...Vea Mas Westhove Rice L3 BF is a rice flour with a low pesticide content that has been heat-treated by the Farigel process. It has applications in nutrition, hot binding, bakery, batters, and is used as a carrier. It is commonly used as a gluten free baby food ingredient. Vea Menos | |
| Westhove Rice LV | Limagrain Ingredients | Westhove Rice LV is a rice flour that has been heat treated by an enzymatic process, and has applications in nutrition. Rice flour is used as the base for many Asian cuisine items, such as rice noodles. This product is gluten free and can be used as a sub...Vea Mas Westhove Rice LV is a rice flour that has been heat treated by an enzymatic process, and has applications in nutrition. Rice flour is used as the base for many Asian cuisine items, such as rice noodles. This product is gluten free and can be used as a substitute in baked goods.. Vea Menos | |
| Westhove Rice LV BF | Limagrain Ingredients | Westhove Rice LV BF is a rice flour treated by an enzymatic process. It is in regulation in regards to mycotoxin and pesticide content for infant food, therefore it is commonly used as a baby food ingredient. It is also gluten free, and can be used as a s...Vea Mas Westhove Rice LV BF is a rice flour treated by an enzymatic process. It is in regulation in regards to mycotoxin and pesticide content for infant food, therefore it is commonly used as a baby food ingredient. It is also gluten free, and can be used as a substitute in many different food items. Vea Menos | |
| Westhove Rice LV ORG | Limagrain Ingredients | Westhove Rice LV ORG is an organic rice flour that has been heat-treated using an enzymatic process. Rice flour can be used as a substitute for wheat flour, and is also used as a base for many Asian dishes, such as rice noodles or mochi. | |
| Westhove Rice TM40 | Limagrain Ingredients | Westhove Rice TM40 is a rice flour that is heat-treated by the Farigel process. It has applications in extrusion, coating, texturation, and hot and cold binding. This product is gluten free and is a common substitute in baking applications. | |
| Westhove Wheat 1000R | Limagrain Ingredients | Westhove Wheat 1000R is a heat-treated wheat flour. It is easily dispersible, has a high viscosity and high binding capacities after cooking. It has stability to pH and temperature variations, and is stable with freeze-thaw and shear-stress. Common applic...Vea Mas Westhove Wheat 1000R is a heat-treated wheat flour. It is easily dispersible, has a high viscosity and high binding capacities after cooking. It has stability to pH and temperature variations, and is stable with freeze-thaw and shear-stress. Common applications for this product include soups, sauces, baby food, meat products, baked goods, and coatings. This wheat flour differs from the many other wheat flours due to its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat 1003 | Limagrain Ingredients | Westhove Wheat 1003 is a heat-treated wheat flour. It is used in cold binding functions. Commonly, it is used as a substitute for the usual "panade," or breading consisting of flour, egg, and breadcrumbs. This wheat flour differs from the many other whe...Vea Mas Westhove Wheat 1003 is a heat-treated wheat flour. It is used in cold binding functions. Commonly, it is used as a substitute for the usual "panade," or breading consisting of flour, egg, and breadcrumbs. This wheat flour differs from the many other wheat flours due to its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat 1500i | Limagrain Ingredients | Westhove Wheat 1500i is a heat-treated wheat flour that has high viscosity levels and high binding capacity without cooking. Its applications include snacks, breakfast cereals, bakery products, pastry products, ready meals, and sauces. This wheat flour d...Vea Mas Westhove Wheat 1500i is a heat-treated wheat flour that has high viscosity levels and high binding capacity without cooking. Its applications include snacks, breakfast cereals, bakery products, pastry products, ready meals, and sauces. This wheat flour differs from the many other wheat flours due to its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat 600 | Limagrain Ingredients | Westhove Wheat 7418 is a heat-treated wheat flour that is easily dispersible, has high viscosity and high binding capacities after cooking. It is stable to temperature and shear-stress, and has a neutral taste and good mouth-feel. Common applications inc...Vea Mas Westhove Wheat 7418 is a heat-treated wheat flour that is easily dispersible, has high viscosity and high binding capacities after cooking. It is stable to temperature and shear-stress, and has a neutral taste and good mouth-feel. Common applications include soups and sauces, baby food, meat products, and bakery products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat 7418 | Limagrain Ingredients | Westhove Wheat 7418 is a heat-treated wheat flour. It is used in cold binding and nutrition. Wheat flour has numerous applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its ...Vea Mas Westhove Wheat 7418 is a heat-treated wheat flour. It is used in cold binding and nutrition. Wheat flour has numerous applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat Bran Fine | Limagrain Ingredients | Westhove Wheat Bran Fine is a heat-treated wheat bran that is used in nutrition and extrusion. Wheat bran is used to enrich breads and breakfast cereals. This wheat bran differs from other wheat brans due to its particle size. | |
| Westhove Wheat Bran Medium | Limagrain Ingredients | Westhove Wheat Bran Medium is a heat-treated wheat bran that has applications in nutrition and extrusion. Wheat bran is commonly used to fortify breads and breakfast cereals with dietary fiber. This wheat bran differs from other wheat brans due to its par...Vea Mas Westhove Wheat Bran Medium is a heat-treated wheat bran that has applications in nutrition and extrusion. Wheat bran is commonly used to fortify breads and breakfast cereals with dietary fiber. This wheat bran differs from other wheat brans due to its particle size. Vea Menos | |
| Westhove Wheat Bran Ultrafine | Limagrain Ingredients | Westhove Wheat Bran Ultrafine is a wheat bran that is heat micronized and heat-treated. It is used to enrich foods with dietary fiber. Common applications for wheat bran include bakery goods, biscuits, cookies, breakfast cereals, snacks and dairy product...Vea Mas Westhove Wheat Bran Ultrafine is a wheat bran that is heat micronized and heat-treated. It is used to enrich foods with dietary fiber. Common applications for wheat bran include bakery goods, biscuits, cookies, breakfast cereals, snacks and dairy products. This wheat bran differs from other wheat brans due to its particle size. Vea Menos | |
| Westhove Wheat Germ | Limagrain Ingredients | Westhove Wheat Germ is a natural product with its active substances being subjected to natural fluctuations (climate, season, origin). LCI has developed a hydrothermal process called Farigel. This specific process enables LCI to produce westhove wheat ge...Vea Mas Westhove Wheat Germ is a natural product with its active substances being subjected to natural fluctuations (climate, season, origin). LCI has developed a hydrothermal process called Farigel. This specific process enables LCI to produce westhove wheat germ, highly stabilized wheat germs, with a 12 month shelf-life in proper storage conditions. It can be used in bakery products, soups, sauces, snacks, and breakfast cereals. Westhove wheat germ keeps the nutritional content similar to fresh wheat germ. Vea Menos | |
| Westhove Wheat H1 | Limagrain Ingredients | Westhove Wheat H1 is a heat-treated wheat flour that is used in texturation, nutrition, cold binding, and extrusion. Wheat flour has numerous applications in baked goods, sauces, soups, and meat products. This wheat flour differs from the many other wheat...Vea Mas Westhove Wheat H1 is a heat-treated wheat flour that is used in texturation, nutrition, cold binding, and extrusion. Wheat flour has numerous applications in baked goods, sauces, soups, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat H1 BF | Limagrain Ingredients | Westhove Wheat H1 BF is a heat-treated wheat flour. It has applications in baby food that help with texturation, nutrition, cold binding, and extrusion. This wheat flour differs from the many other wheat flours offered by its physical properties such as p...Vea Mas Westhove Wheat H1 BF is a heat-treated wheat flour. It has applications in baby food that help with texturation, nutrition, cold binding, and extrusion. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat H1 ORG | Limagrain Ingredients | Westhove Wheat H1 ORG is an organic, heat-treated, wheat flour. It is used for texturation, nutrition, cold binding, and extrusion. Wheat flours have extensive applications in baked goods, soups, sauces, and meat products. This wheat flour differs from th...Vea Mas Westhove Wheat H1 ORG is an organic, heat-treated, wheat flour. It is used for texturation, nutrition, cold binding, and extrusion. Wheat flours have extensive applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat L3 | Limagrain Ingredients | Westhove Wheat L3 is a heat-treated wheat flour. It is used in texturation and hot binding. Wheat flour has many applications in baked goods, sauces, soups, and meat products. This wheat flour differs from the many other wheat flours offered by its physic...Vea Mas Westhove Wheat L3 is a heat-treated wheat flour. It is used in texturation and hot binding. Wheat flour has many applications in baked goods, sauces, soups, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat L3 BF | Limagrain Ingredients | Westhove Wheat L3 BF is a heat-treated wheat flour that is used for texturation and hot binding. This wheat flour meets the regulations required for infant food in regards to pesticides and mycotoxins, therefore it is commonly used in the production of ba...Vea Mas Westhove Wheat L3 BF is a heat-treated wheat flour that is used for texturation and hot binding. This wheat flour meets the regulations required for infant food in regards to pesticides and mycotoxins, therefore it is commonly used in the production of baby foods. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat L3D | Limagrain Ingredients | Westhove Wheat L3D is a heat-treated wheat flour, which is specially designed for optimal hot binding. Wheat flour has numerous application in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered...Vea Mas Westhove Wheat L3D is a heat-treated wheat flour, which is specially designed for optimal hot binding. Wheat flour has numerous application in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat LV | Limagrain Ingredients | Westhove Wheat LV is a heat treated wheat flour by an enzymatic process. It is a hydrolyzed or diastasic wheat flour used as a nutritional ingredient. Wheat flour finds a variety of applications in baked goods, soups, sauces, and meat products. This whea...Vea Mas Westhove Wheat LV is a heat treated wheat flour by an enzymatic process. It is a hydrolyzed or diastasic wheat flour used as a nutritional ingredient. Wheat flour finds a variety of applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat LV BF | Limagrain Ingredients | Westhove Wheat LV BF is a wheat flour that meets regulations regarding pesticides and mycotoxins in infant food, therefore it is commonly used in baby food formulations. This wheat flour differs from the many other wheat flours offered by its physical pro...Vea Mas Westhove Wheat LV BF is a wheat flour that meets regulations regarding pesticides and mycotoxins in infant food, therefore it is commonly used in baby food formulations. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat TM40 | Limagrain Ingredients | Westhove Wheat TM40 is a heat-treated wheat flour that is used in extrusion, texturation, coating, and hot and cold binding. Wheat flour finds an expansive range of applications in baked goods, soups, sauces, and meat products. This wheat flour differs fr...Vea Mas Westhove Wheat TM40 is a heat-treated wheat flour that is used in extrusion, texturation, coating, and hot and cold binding. Wheat flour finds an expansive range of applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat TM80 | Limagrain Ingredients | Westhove Wheat TM80 is a heat-treated wheat flour that is used as a carrier. Wheat flour has many applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties ...Vea Mas Westhove Wheat TM80 is a heat-treated wheat flour that is used as a carrier. Wheat flour has many applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Wheat WI | Limagrain Ingredients | Westhove Wheat WI is a heat-treated wheat flour. It has a high binding capacity and is stable to temperature, pH variations, freezing and thawing, and to shear stress. It has applications in ready meals, sauces, fillings, pastries, and instant cream. This...Vea Mas Westhove Wheat WI is a heat-treated wheat flour. It has a high binding capacity and is stable to temperature, pH variations, freezing and thawing, and to shear stress. It has applications in ready meals, sauces, fillings, pastries, and instant cream. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. Vea Menos | |
| Westhove Whole Oat BF | Limagrain Ingredients | Westhove Whole Oat BF is made with heat-treated whole oat flour. It is used as a extrusion and for nutrition. It complies with regulations pertaining to infant food, therefore is used as an ingredient in baby foods. | |
| Dough Conditioners for Buns and Rolls | Limagrain Ingredients | Dough Conditioners for Buns and Rolls is made using Dafa Minisoft 4% and Dafa Soft Viennois CL 2.5% along with wheat flour, water, salt, yeast, fat, sugar, eggs, milk and calcium propionate. This formulation is used to create soft texture and crumb str...Vea Mas Dough Conditioners for Buns and Rolls is made using Dafa Minisoft 4% and Dafa Soft Viennois CL 2.5% along with wheat flour, water, salt, yeast, fat, sugar, eggs, milk and calcium propionate. This formulation is used to create soft texture and crumb structure of buns and rolls. Vea Menos | |
| Dough Conditioners for Sliced Bread | Limagrain Ingredients | Dough Conditioners for Sliced Bread is a formulation that uses Dafa pain de mie 2%, Dafa soft bread 2%, Dafa comp fine five 0,13% and Dafa soft bread CL 2,4% along with wheat flour, water, salt, yeast, fat, sugar, and calcium propionate to create a pleasa...Vea Mas Dough Conditioners for Sliced Bread is a formulation that uses Dafa pain de mie 2%, Dafa soft bread 2%, Dafa comp fine five 0,13% and Dafa soft bread CL 2,4% along with wheat flour, water, salt, yeast, fat, sugar, and calcium propionate to create a pleasant texture and crumb texture for sliced bread. Vea Menos | |
| Dough Conditionners for Brioche | Limagrain Ingredients | Dough Conditionners for Brioche is a formulation that uses Dafa Brioche 3%, Dafa Ameliorant Brio 2%, Dafa Fresh 0.1%, Dafa Soft Viennois CL 2.5%, Complement Special Moelleux 3% along with traditional pastry ingredients to achieve the ideal soft texture fo...Vea Mas Dough Conditionners for Brioche is a formulation that uses Dafa Brioche 3%, Dafa Ameliorant Brio 2%, Dafa Fresh 0.1%, Dafa Soft Viennois CL 2.5%, Complement Special Moelleux 3% along with traditional pastry ingredients to achieve the ideal soft texture for brioche. Vea Menos | |
| Gel Tex 100 Frozen Meatball | Limagrain Ingredients | Gel Tex 100 Frozen Meatball is recipe for beefballs made using beef, water, rusk, onions, salt pepper, and get tex 100. | |
| Gel Tex Speciale 5% Frankfurters | Limagrain Ingredients | Gel Tex Speciale 5% Frankfurters is a recipe using pork meat, pork fat, ice, potato starch, gel tex sepciale 5%, nitrate salt, lactose, polyphosphates, dextrose, pepper, nutmeg, and ascorbic acid. Ingredients are processed together to create a typical Ge...Vea Mas Gel Tex Speciale 5% Frankfurters is a recipe using pork meat, pork fat, ice, potato starch, gel tex sepciale 5%, nitrate salt, lactose, polyphosphates, dextrose, pepper, nutmeg, and ascorbic acid. Ingredients are processed together to create a typical German pork sausage. Vea Menos | |
| Gel Tex Speciale 5% Poultry Sausages | Limagrain Ingredients | Gel Tex Speciale 5% Poultry Sausages is a recipe featuring gel tex speciale 5% along with poultry skin and meat, ice, potato starch, nitrite salt, lactose, polyphosphates, dextrose, pepper, nutmeg, and ascorbic acid. Ingredients are processed together t...Vea Mas Gel Tex Speciale 5% Poultry Sausages is a recipe featuring gel tex speciale 5% along with poultry skin and meat, ice, potato starch, nitrite salt, lactose, polyphosphates, dextrose, pepper, nutmeg, and ascorbic acid. Ingredients are processed together to create delicious poultry sausages. Vea Menos | |
| Sofabran Maize 184-40 Muffin – Fibres | Limagrain Ingredients | Sofabran Maize 184-40 Muffin – Fibres is a recipe for nutritional muffins with maize fibres. They are made using Flour T55, sugar, eggs, rapeseed oil, water, baking powder, sorbitol, and Safabran maize 184-40. All ingredients are to be mixed together an...Vea Mas Sofabran Maize 184-40 Muffin – Fibres is a recipe for nutritional muffins with maize fibres. They are made using Flour T55, sugar, eggs, rapeseed oil, water, baking powder, sorbitol, and Safabran maize 184-40. All ingredients are to be mixed together and baked. This recipe makes delicious, healthy yellow cake-like muffins. Vea Menos | |
| Westhove Limalin Biscuits | Limagrain Ingredients | Westhove Limalin Biscuits is a recipe of biscuits using westhove limilin, water, salt, baking powder, eggs, rapeseed oil, sugar, and native wheat flour T55. All ingredients are to be mixed into a dough, rolled out, cut, and baked. These biscuits are a ...Vea Mas Westhove Limalin Biscuits is a recipe of biscuits using westhove limilin, water, salt, baking powder, eggs, rapeseed oil, sugar, and native wheat flour T55. All ingredients are to be mixed into a dough, rolled out, cut, and baked. These biscuits are a source of omega-3s. Vea Menos | |
| Westhove Maize RD1105400 and H1 Mini Cakes Gluten Free | Limagrain Ingredients | Westhove Maize RD1105400 and H1 Mini Cakes Gluten Free is a recipe based on maize functional flour westhove maize RD1105400 which allows a good hydration and binding capacity. | |
| Westhove Masa 7120 Tex-Mex Biscuits | Limagrain Ingredients | Westhove Masa 7120 Tex-Mex Biscuits is a recipe made with, westhove masa 7120, butter, sugar, native wheat flour, eggs, baking power, and salt to create a unique Tex-Mex taste. | |
| Westhove Rice 1000R Reduced Fat Mayonnaise Sauce – Emulsified Sauce | Limagrain Ingredients | Westhove Rice 1000R Reduced Fat Mayonnaise Sauce – Emulsified Sauce is a recipe for reduced fat mayonnaise sauce (47% of oil against 77% usually), prepared under heat. This sauce has good consistency, is easily dispersible, has high shear, and has a pH o...Vea Mas Westhove Rice 1000R Reduced Fat Mayonnaise Sauce – Emulsified Sauce is a recipe for reduced fat mayonnaise sauce (47% of oil against 77% usually), prepared under heat. This sauce has good consistency, is easily dispersible, has high shear, and has a pH of 4.3. Vea Menos | |
| Westhove Rice 1000R Tomato Sauce – Deep Frozen Sauce | Limagrain Ingredients | Westhove Rice 1000R Tomato Sauce – Deep Frozen Sauce is a recipe for tomato sauce featuring westhove Rice 1000R. This sauce is low in gluten because it uses rice flour. This sauce has smooth texture, is easily dispersible, freeze stable, and has a pH of...Vea Mas Westhove Rice 1000R Tomato Sauce – Deep Frozen Sauce is a recipe for tomato sauce featuring westhove Rice 1000R. This sauce is low in gluten because it uses rice flour. This sauce has smooth texture, is easily dispersible, freeze stable, and has a pH of 4.4. Vea Menos | |
| Westhove Rice TM40 Magdalena Gluten Free | Limagrain Ingredients | Westhove Rice TM40 Magdalena Gluten Free is a recipe for gluten free magdalena (small cakes) based on rice functional flour, westhove rice TM40, which allows a good hydration and binding capacity. | |
| Westhove Spelt, Westhove Whole Oat, Westhove Whole Wheat, Westhove Whole Barley Et Westhove Wheat Wi Multigrain Crêpes - Nutrition | Limagrain Ingredients | Multigrain crêpe recipe is made of multigrain and whole grain flours in order to develop a typical cereal flavour with spelt, oat, wheat and barley flours. This recipe creates delicious and nutritious thin multigrain crêpes | |
| Westhove Waxy Wheat Brownie-Fat Reduction | Limagrain Ingredients | Westhove Waxy Wheat Brownie-Fat Reduction is a recipe for smooth fat reduced brownies. This brownie is defined as a moist and rich chocolate cake with a very fondant texture. Westhove wheat WI brings smoothness and mouth melting and Westhove texture and ...Vea Mas Westhove Waxy Wheat Brownie-Fat Reduction is a recipe for smooth fat reduced brownies. This brownie is defined as a moist and rich chocolate cake with a very fondant texture. Westhove wheat WI brings smoothness and mouth melting and Westhove texture and wheat 1000R brings smoothness and softness. Vea Menos | |
| Westhove Wheat 1000R / Gel Tex 100 Liver Pâté | Limagrain Ingredients | Westhove Wheat 1000R / Gel Tex 100 Liver Pâté is a recipe of different textures in liver pâté with functional flours. The westhove wheat 1000R is a wheat functional flour that can be replaced by a rice flour (westhove rice 1000R) or a maize flour (westhov...Vea Mas Westhove Wheat 1000R / Gel Tex 100 Liver Pâté is a recipe of different textures in liver pâté with functional flours. The westhove wheat 1000R is a wheat functional flour that can be replaced by a rice flour (westhove rice 1000R) or a maize flour (westhove maize 1000G) to obtain a “low gluten” liver pâté. Vea Menos | |
| Westhove Wheat 1000R / Sofabran Oat 169-30 Reduced Fat Pâté | Limagrain Ingredients | Westhove Wheat 1000R / Sofabran Oat 169-30 Reduced Fat Pâté is a recipe for reduced fat pork liver pâté. The use of functional flours, and fibres allows recipe to be reduced by 50% of fat which is habitually present in pâtés. | |
| Westhove Wheat 1000R Pizzas Tomato Sauce – Deep Frozen Sauce | Limagrain Ingredients | Westhove Wheat 1000R Pizzas Tomato Sauce – Deep Frozen Sauce is a recipe for deep frozen tomato sauce for pizzas featuring westhove wheat 1000R. This sauce is easily dispersible, smooth and thick, stable to freeze, has a pH of 4.3 and preservation tempe...Vea Mas Westhove Wheat 1000R Pizzas Tomato Sauce – Deep Frozen Sauce is a recipe for deep frozen tomato sauce for pizzas featuring westhove wheat 1000R. This sauce is easily dispersible, smooth and thick, stable to freeze, has a pH of 4.3 and preservation temperature of -18°C. Vea Menos | |
| Westhove Wheat 1003 Small Choux Pastries – Cold Process | Limagrain Ingredients | Westhove Wheat 1003 Small Choux Pastries – Cold Process is a recipe for small choux pastries prepared by cold process featuring Westhove Wheat 1003. These choux pastries can be filled with savoury or sweet filling. | |
| Westhove Wheat 1500i and Westhove Wheat Wi Bechamel Sauce – Instant Sauce | Limagrain Ingredients | Westhove Wheat 1500i and Westhove Wheat Wi Bechamel Sauce – Instant Sauce is a recipe for several béchamel sauce preparations. These sauces are restored with semi-skimmed milk. The westhove wheat 1500i is adapted to filling sauces and the westhove wheat W...Vea Mas Westhove Wheat 1500i and Westhove Wheat Wi Bechamel Sauce – Instant Sauce is a recipe for several béchamel sauce preparations. These sauces are restored with semi-skimmed milk. The westhove wheat 1500i is adapted to filling sauces and the westhove wheat Wi is adapted to pourable sauces. Vea Menos | |
| Westhove Wheat 1500i Cookies – Spreading Reduction | Limagrain Ingredients | Westhove Wheat 1500i Cookies – Spreading Reduction is a recipe for chocolate chip or hazelnut cookies. Westhove wheat 1500i enables the reduction of spreading of the dough during baking. | |
| Westhove Wheat 1500i Fondue Sauce – Emulsified Sauce | Limagrain Ingredients | Westhove Wheat 1500i Fondue Sauce – Emulsified Sauce is a recipe for emulsified tomato-based sauce that is typically eaten with fondue Bourguignonne featuring westhove wheat 1500i. This sauce has a pH of 3.8, high shear, uses a cold process, and is 40% ...Vea Mas Westhove Wheat 1500i Fondue Sauce – Emulsified Sauce is a recipe for emulsified tomato-based sauce that is typically eaten with fondue Bourguignonne featuring westhove wheat 1500i. This sauce has a pH of 3.8, high shear, uses a cold process, and is 40% fat. Vea Menos | |
| Westhove Wheat 600 / Westhove Wheat 1500i Fish Pâté | Limagrain Ingredients | Westhove Wheat 600 / Westhove Wheat 1500i Fish Pâté is a recipe for fish pâté featuring westhove wheat 600 and westhove wheat 1500i. Texture depends on the westhove reference used. It has a pH of 6.5, is cold emulsion / sterilisation, resistant to shear...Vea Mas Westhove Wheat 600 / Westhove Wheat 1500i Fish Pâté is a recipe for fish pâté featuring westhove wheat 600 and westhove wheat 1500i. Texture depends on the westhove reference used. It has a pH of 6.5, is cold emulsion / sterilisation, resistant to shear and heat treatments and is easily dispersible. Vea Menos | |
| Westhove Wheat 600 Chips Sauce – Emulsified Sauce | Limagrain Ingredients | Westhove Wheat 600 Chips Sauce – Emulsified Sauce is a recipe for chips sauce. It is an emulsified sauce made up of westhove wheat 600, oil, as well as other ingredients to create a great sauce with a light mustard flavour. This sauce has very good emu...Vea Mas Westhove Wheat 600 Chips Sauce – Emulsified Sauce is a recipe for chips sauce. It is an emulsified sauce made up of westhove wheat 600, oil, as well as other ingredients to create a great sauce with a light mustard flavour. This sauce has very good emulsion stability, easy dispersiblilty, a pH of 3.7, 35% reduced fat, and high shear. Vea Menos | |
| Westhove Wheat 600 Exotic Sauce – Sterilized Sauce | Limagrain Ingredients | Westhove Wheat 600 Exotic Sauce – Sterilized Sauce is a recipe for exotic sauce featuring westhove wheat 600. This sweet/salty sauce is a mix between tomato, green pepper and coconut. It has a pH of 4.5 and a high shear. | |
| Westhove Wheat 600 Tomato Sauce – Sterilized Sauce | Limagrain Ingredients | Westhove Wheat 600 Tomato Sauce – Sterilized Sauce is a recipe for sterilized tomato sauce featuring westhove wheat 600. This sauce has a smooth texture, is easily dispersible, stable to storage, and has a pH of 4.1. | |
| Westhove Wheat 600 Tomato Sauce for Baked Beans – Sterilized Sauce | Limagrain Ingredients | Westhove Wheat 600 Tomato Sauce for Baked Beans – Sterilized Sauce is a recipe for a tomato sauce featuring westhove wheat 600. Beans usually stew in this tomato sauce to make “baked beans” This sauce has smooth texture, is stable to storage, easily dis...Vea Mas Westhove Wheat 600 Tomato Sauce for Baked Beans – Sterilized Sauce is a recipe for a tomato sauce featuring westhove wheat 600. Beans usually stew in this tomato sauce to make “baked beans” This sauce has smooth texture, is stable to storage, easily dispersible, has a pH of 5.3 and is shear. Vea Menos | |
| Westhove Wheat 7418 Fruits Pound Cake – Fruit Suspension | Limagrain Ingredients | Westhove Wheat 7418 Fruits Pound Cake – Fruit Suspension is a recipe for a soft pound cake made with fruits and westhove wheat 7418. This pound cake is a 500g yellow pastry based on butter and eggs. | |
| Westhove Wheat 7418 Instant Reduced Fat Mayonnaise Sauce – Emulsified Sauce | Limagrain Ingredients | Westhove Wheat 7418 Instant Reduced Fat Mayonnaise Sauce – Emulsified Sauce is a recipe for instant mayonnaise sauce recipe featuring westhove wheat 7418. It is reduced in fat (47% of oil against 77% usually). This sauce has very good emulsion stabilit...Vea Mas Westhove Wheat 7418 Instant Reduced Fat Mayonnaise Sauce – Emulsified Sauce is a recipe for instant mayonnaise sauce recipe featuring westhove wheat 7418. It is reduced in fat (47% of oil against 77% usually). This sauce has very good emulsion stability, easily despersible, has a pH of 4.2 and high shear. Vea Menos | |
| Westhove Wheat 7418 Tomato Sauce – Instant Sauce | Limagrain Ingredients | Westhove Wheat 7418 Tomato Sauce – Instant Sauce is a recipe for instant tomato sauce featuring westhove wheat 7418. This thick sauce is smooth, orange coloured, easily dispersible and can be used for topping pizzas. | |
| Westhove Wheat H1 and Westhove Wheat 7418 Instant Chocolate Cream | Limagrain Ingredients | Westhove Wheat H1 and Westhove Wheat 7418 Instant Chocolate Cream is a recipe for chocolate pastry cream featuring Westhove Wheat H1 and Westhove Wheat 7418. You only need to add cold water to the powdered mix and blend until you get a cream ready to use...Vea Mas Westhove Wheat H1 and Westhove Wheat 7418 Instant Chocolate Cream is a recipe for chocolate pastry cream featuring Westhove Wheat H1 and Westhove Wheat 7418. You only need to add cold water to the powdered mix and blend until you get a cream ready to use in pastries. Vea Menos | |
| Westhove Wheat L3 Cream Sauce – Sterilized Sauce | Limagrain Ingredients | Westhove Wheat L3 Cream Sauce – Sterilized Sauce is a recipe featuring westhove wheat L3. This cream sauce as a pH of 6.3, good consistency, smooth and creamy texture, easy dispersibility and high shear. | |
| Westhove Wheat L3 Pancakes | Limagrain Ingredients | Westhove Wheat L3 Pancakes is a recipe for thick crêpes traditionally eaten for breakfast with maple syrup. This recipe features westhove wheat L3 along with milk, eggs, sugar, and baking powder. | |
| Westhove Wheat L3D Clean-Label Chocolate Dessert Cream | Limagrain Ingredients | Westhove Wheat L3D Clean-Label Chocolate Dessert Cream is a recipe for a clean label chocolate dessert cream in which westhove wheat L3D is used to replace carraghenans and modified starch. | |
| Westhove Wheat L3D Clean-Label Dessert Cream with Eggs | Limagrain Ingredients | Westhove Wheat L3D Clean-Label Dessert Cream with Eggs is a clean label dessert cream recipe in which westhove wheat L3D is used to replace starch and modified starch. | |
| Westhove Wheat LV Apricot Fruit Preparation – Sugar Reduction | Limagrain Ingredients | Westhove Wheat LV Apricot Fruit Preparation – Sugar Reduction is a recipe for a sweet apricot paste composed of pectin. Westhove Wheat LV is used to reduce the sugar amount in this product. | |
| Westhove Wheat LV Biscuits – Sugar Reduction | Limagrain Ingredients | Westhove Wheat LV Biscuits – Sugar Reduction is a recipe for healthy biscuits using westhove wheat LV as a sugar reduction. These great biscuits taste sweet, have a nice caramelized colour and smooth surface. | |
| Westhove Wheat TM40 Almond Cake-Almond Reduction | Limagrain Ingredients | Westhove Wheat TM40 Almond Cake-Almond Reduction is a recipe for soft cakes using almond powder. Almond cake is a yellow pasty based on butter, eggs and almond powder which gives a granulated texture. For cost reduction, almond powder can be replaced by W...Vea Mas Westhove Wheat TM40 Almond Cake-Almond Reduction is a recipe for soft cakes using almond powder. Almond cake is a yellow pasty based on butter, eggs and almond powder which gives a granulated texture. For cost reduction, almond powder can be replaced by Westhove Wheat TM40 with hydration adjustment. Vea Menos |
