| AGENAFIBER 19.050 | AGRANA | AGENAFIBER 19.050 is a high water-binding, potato fiber. This product can be used in bakery products, bread, cakes, cookies and biscuits, pasta and gnocchi, cereals and cereal bars, dietary products, vegan meat alternatives, and animal feed. | |
| AGENAFIBER 19.051 | AGRANA | AGENAFIBER 19.051 is a high water-binding, potato fiber. This product can be used in bakery products, bread, cakes, cookies and biscuits, pasta and gnocchi, cereals and cereal bars, dietary products, vegan meat alternatives, and animal feed. | |
| AGENOVUM 22.070 | AGRANA | AGENOVUM 22.070 is an egg-replacement. It is suitable for use in bakery products, cookies and biscuits, pasta and gnocchi, and crispy breading. | |
| AGENOVUM® 22.571 | AGRANA | AGENOVUM® 22.571 is an egg-replacement. It is suitable for use in bakery products, cookies and biscuits, pasta and gnocchi, and crispy breading. | |
| AQUAMIN™ F | Marigot Ltd. | Aquamin™ F is a natural calcium source produced from mineralised seaweed (Lithothamnion sp.). The seaweed is harvested from the seabed off the West coast of Ireland and North West coast of Iceland from clear, pollution free, mineral rich Atlantic waters. ...展开 Aquamin™ F is a natural calcium source produced from mineralised seaweed (Lithothamnion sp.). The seaweed is harvested from the seabed off the West coast of Ireland and North West coast of Iceland from clear, pollution free, mineral rich Atlantic waters. Aquamin™ is a highly bioavailable source of calcium for use in food, beverages, nutraceuticals and nutritional supplements. Aquamin™ F is recommended for use in the following food applications cereals, pasta, noodles, biscuits, baked goods, processed meats, ice cream, soya beverages and confectionery. 收起 | |
| STÄRKINA 20.000 | AGRANA | STÄRKINA 20.000 is a native potato starch. This product can be used in sauces, meat products, soups, instant products, pudding creams, baby foods, confectionery, delicatessen products, snacks, fruit preparation, baking products, soy products, bread produc...展开 STÄRKINA 20.000 is a native potato starch. This product can be used in sauces, meat products, soups, instant products, pudding creams, baby foods, confectionery, delicatessen products, snacks, fruit preparation, baking products, soy products, bread products, ketchup, dough and dumplings, and ready-to-eat dishes. 收起 | |
| STÄRKINA 20.001 | AGRANA | STÄRKINA 20.001 is a native potato starch. This product can be used in sauces, meat products, soups, instant products, pudding creams, baby foods, confectionery, delicatessen products, snacks, fruit preparation, baking products, soy products, bread produc...展开 STÄRKINA 20.001 is a native potato starch. This product can be used in sauces, meat products, soups, instant products, pudding creams, baby foods, confectionery, delicatessen products, snacks, fruit preparation, baking products, soy products, bread products, ketchup, dough and dumplings, and ready-to-eat dishes. 收起 | |
| STÄRKINA 20.002 | AGRANA | STÄRKINA 20.002 is a dehydrated potato starch. This product can be used in sauces, meat products, soups, instant products, pudding creams, baby foods, confectionery, delicatessen products, snacks, fruit preparation, baking products, soy products, bread pr...展开 STÄRKINA 20.002 is a dehydrated potato starch. This product can be used in sauces, meat products, soups, instant products, pudding creams, baby foods, confectionery, delicatessen products, snacks, fruit preparation, baking products, soy products, bread products, ketchup, dough and dumplings, and ready-to-eat dishes. 收起 | |
| STÄRKINA 20.013 | AGRANA | STÄRKINA 20.013 is a dehydrated potato starch with a maximum moisture content of 6%. This product can be used in sauces, meat products, soups, instant products, pudding creams, baby foods, confectionery, delicatessen products, snacks, fruit preparation, b...展开 STÄRKINA 20.013 is a dehydrated potato starch with a maximum moisture content of 6%. This product can be used in sauces, meat products, soups, instant products, pudding creams, baby foods, confectionery, delicatessen products, snacks, fruit preparation, baking products, soy products, bread products, ketchup, dough and dumplings, and ready-to-eat dishes. 收起 | |
| WEIZITA 22.000 | AGRANA | WEIZITA 22.000 is a native wheat starch. This product can be used in bakery products, soups & sauces, candies and confectionaries, native wheat starch meat and meat products, and convenience products. | |
| WEIZITA 22.003 | AGRANA | WEIZITA 22.003 is a pharma-grade wheat starch. This product can be used in filler and carrier of tablets and pills. | |
| WEIZITA 22.050 | AGRANA | WEIZITA 22.050 is a native wheat starch. This product can be used in bakery products, soups & sauces, candies and confectionaries, native wheat starch meat and meat products, and convenience products. | |
| MINERAL FORTIFICATION OF BREAD | Marigot Ltd. | Aquamin™ F can be added to fortify bread without significantly impacting on the sensory characteristics of the gluten bread. The application of Aquamin™ F in bread does not have a negative impact on colour, springiness or crust appearance. The addition ...展开 Aquamin™ F can be added to fortify bread without significantly impacting on the sensory characteristics of the gluten bread. The application of Aquamin™ F in bread does not have a negative impact on colour, springiness or crust appearance. The addition of Aquamin™ F to gluten bread helps to increase crumb firmness. 收起 | |
| MINERAL FORTIFICATION OF CEREAL BARS | Marigot Ltd. | Aquamin™ F was evaluated as a source of dietary calcium enrichment in cereal bars compared to cereal bars without added calcium. The application of Aquamin™ F in cereal bars does not have a negative impact on colour, appearance, taste or the ability to ...展开 Aquamin™ F was evaluated as a source of dietary calcium enrichment in cereal bars compared to cereal bars without added calcium. The application of Aquamin™ F in cereal bars does not have a negative impact on colour, appearance, taste or the ability to form a cereal bar. The addition of Aquamin™ F helps to increase the crispiness and firmness of the cereal bars while reducing the stickiness of fruit cereal bars. 收起 | |
| MINERAL FORTIFICATION OF GLUTEN FREE BREAD | Marigot Ltd. | Aquamin™ F can be added to fortify gluten free bread and In turn significantly Improve the nutritional benefits of cellacs. The addition of Aquamln™ F to gluten bread helps to Improve crumb colour and the cell structure and cell walls of gluten free br...展开 Aquamin™ F can be added to fortify gluten free bread and In turn significantly Improve the nutritional benefits of cellacs. The addition of Aquamln™ F to gluten bread helps to Improve crumb colour and the cell structure and cell walls of gluten free bread which Is a constant problem for gluten free bakers. The application of Aquamin™ F In gluten free bread does not have a negative Impact on springiness or crust appearance. 收起 |
