| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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 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 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 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 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 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 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 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 | |
| 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 | |
| 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 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 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 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 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 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 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 | |
| Westhove Wheat TM40 Almond Slices – Almonds Reduction | Limagrain Ingredients | Westhove Wheat TM40 Almond Slices – Almonds Reduction is a recipe for soft cakes where almond powder can be replaced with westhove wheat TM40, therefore reduces cost. | |
| Westhove Wheat TM40 Biscuits – Fat Reduction | Limagrain Ingredients | Westhove Wheat TM40 Biscuits – Fat Reduction is a recipe for reduced fat biscuits. Westhove Wheat TM40 and water is used to replace butter which is a nutritional and cost benefit. | |
| Westhove Wheat TM40 Shortcrust | Limagrain Ingredients | Westhove Wheat TM40 Shortcrust is a pastry recipe for tarts, pies or quiches to be frozen or stored in a cool place. This recipe features westhove wheat TM40 along with butter, water, salt, and wheat flour T55 to make a delightful, crunchy, light, and br...Vea Mas Westhove Wheat TM40 Shortcrust is a pastry recipe for tarts, pies or quiches to be frozen or stored in a cool place. This recipe features westhove wheat TM40 along with butter, water, salt, and wheat flour T55 to make a delightful, crunchy, light, and brittle shortcrust. Vea Menos | |
| Westhove Wheat TM40 Whole Grain Biscuits-Fat Reduction | Limagrain Ingredients | Westhove Wheat TM40 Whole Grain Biscuits-Fat Reduction is a recipe for healthy biscuits made with several multigrain flours as well as traditional biscuit ingredients. This recipe is 15% less fat than regular biscuits due to westhove wheat TM40. | |
| Westhove Wheat TM80 Pound Cake-Fat Reduction | Limagrain Ingredients | Westhove Wheat TM80 Pound Cake-Fat Reduction is a recipe using westhove wheat TM80 along with traditional cake ingredients to create a reduced fat pound cake. This pound cake is a yellow pastry based on butter and eggs. |
