| Emflake 3855 | Emsland-Stärke GmbH | Emflake 3855 is made of cold swelling, light yellow potato flakes made by roller drying process, that are seasoned but unsalted. This product is ideally used for mashed potatoes and snacks. Ingredients incude: Potatoes, emulsifier mono- and diglyceride...展開 Emflake 3855 is made of cold swelling, light yellow potato flakes made by roller drying process, that are seasoned but unsalted. This product is ideally used for mashed potatoes and snacks. Ingredients incude: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), stabilizer disodium diphosphate (E 450i), antioxidant ascorbic acid (E 300), spice extracts. 收起 | Request Sample |
| EMFLAKE 3856 | Emsland-Stärke GmbH | Emflake 3856 is made of cold swelling, light yellow potato flakes made by roller drying process, that are seasoned but unsalted. This product is ideally used for mashed potatoes. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty...展開 Emflake 3856 is made of cold swelling, light yellow potato flakes made by roller drying process, that are seasoned but unsalted. This product is ideally used for mashed potatoes. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), stabilizer disodium diphosphate (E 450), antioxidant ascorbic acid (E 300), spice extracts. 收起 | Request Sample |
| EMFLAKE 3863 | Emsland-Stärke GmbH | Emflake 3863 is made of cold swelling, unsalted, yellow flakes made by roller drying process. This product is ideally used for snack products, bakery products, and potato dumplings. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fa...展開 Emflake 3863 is made of cold swelling, unsalted, yellow flakes made by roller drying process. This product is ideally used for snack products, bakery products, and potato dumplings. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), stabilizer diphosphate (E 450), antioxidant ascorbyl palmitate (E 304), antioxidant sodium metabisulphite (E 223) and spice (E100). 收起 | Request Sample |
| EMFLAKE 3865 | Emsland-Stärke GmbH | Emflake 3865 is made of cold swelling, whitish to yellowish flakes made by roller drying process, that are unseasoned and unsalted. This product is ideally used for snacks. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty acids...展開 Emflake 3865 is made of cold swelling, whitish to yellowish flakes made by roller drying process, that are unseasoned and unsalted. This product is ideally used for snacks. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), antioxidant ascorbic acid (E 300), and citric acid (E 330). 收起 | Request Sample |
| EMFLAKE 3869 | Emsland-Stärke GmbH | Emflake 3869 is made of light yellow, cold swelling potato flakes made by the roller drying process, that are unseasoned and unsalted. This product is ideally used for mashed potatoes and bakery products. Ingredients include: Potatoes, emulsifier mono-...展開 Emflake 3869 is made of light yellow, cold swelling potato flakes made by the roller drying process, that are unseasoned and unsalted. This product is ideally used for mashed potatoes and bakery products. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), ascorbic acid (E 300) and citric acid (E 330). 收起 | Request Sample |
| EMFLAKE 3875 | Emsland-Stärke GmbH | Emflake 3875 is made of light yellow, cold swelling potato flakes made by the roller drying process. Ingredients for this product include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), citric acid (E 330), antioxidants sodium metabi...展開 Emflake 3875 is made of light yellow, cold swelling potato flakes made by the roller drying process. Ingredients for this product include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), citric acid (E 330), antioxidants sodium metabisulphite (E 223) and ascorbic acid (E 300). 收起 | Request Sample |
| EMFLAKE 3876 | Emsland-Stärke GmbH | Emflake 3876 is made of light yellow, cold swelling potato flakes made by the roller drying process. Ingredients for this product include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), citric acid (E 330), antioxidants sodium metabis...展開 Emflake 3876 is made of light yellow, cold swelling potato flakes made by the roller drying process. Ingredients for this product include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), citric acid (E 330), antioxidants sodium metabisulphite (E 223) and ascorbic acid (E 300). 收起 | Request Sample |
| EMFLAKE 3878 | Emsland-Stärke GmbH | Emflake 3878 is made of cold swelling, whitish to light yellow potato flakes made by roller drying process, with good water absorption, and are unseasoned and unsalted. This product is ideally used for snacks. Ingredients include: Potatoes, emulsifier ...展開 Emflake 3878 is made of cold swelling, whitish to light yellow potato flakes made by roller drying process, with good water absorption, and are unseasoned and unsalted. This product is ideally used for snacks. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), antioxidants ascorbic acid (E 300) and citric acid (E 330). 收起 | Request Sample |
| EMFLAKE 3885 | Emsland-Stärke GmbH | Emflake 38885 is made of cold swelling, whitish to light yellow potato flakes made by roller drying process. The ingredient in this product is potatoes (Saturna). This product is ideally used for mashed potatoes, snacks, and pasta. | Request Sample |
| EMFLAKE 3896 | Emsland-Stärke GmbH | Emflake 3896 is made of cold swelling potato flakes made by roller drying process, that is seasoned but not salted, with an intense yellow colouring. This product is intended to be used for gnocchi. Ingredients include: Potatoes, emulsifier mono- and d...展開 Emflake 3896 is made of cold swelling potato flakes made by roller drying process, that is seasoned but not salted, with an intense yellow colouring. This product is intended to be used for gnocchi. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), stabilizer diphosphate (E 450), antioxidant sodium metabisulphite (E 223) and ascorbyl palmitate (E 304), spice extracts. 收起 | Request Sample |
| EMFLAKE 3897 | Emsland-Stärke GmbH | Emflake 3897 is made of cold swelling, light yellow to light grey potato flakes made by roller drying process, that are unseasoned and unsalted, with a high water swelling capacity. Emflake 3897 is ideal for bakery products. Ingredients include: Potato...展開 Emflake 3897 is made of cold swelling, light yellow to light grey potato flakes made by roller drying process, that are unseasoned and unsalted, with a high water swelling capacity. Emflake 3897 is ideal for bakery products. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), antioxidant sodium metabisulphite (E 223). 收起 | Request Sample |
| EMFLAKE 3898 | Emsland-Stärke GmbH | Emflake 3898 is made of cold swelling potato flakes (coarse) made by roller drying process, that are seasoned but not salted, with an yellow colouring. This product is ideally used for mashed potatoes and bakery products. Ingredients include: Potatoes...展開 Emflake 3898 is made of cold swelling potato flakes (coarse) made by roller drying process, that are seasoned but not salted, with an yellow colouring. This product is ideally used for mashed potatoes and bakery products. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), antioxidant ascorbic acid (E 300) and ascorbyl palmitate (E 304), spice extracts (E 100). 收起 | Request Sample |
| EMFLAKE 3900 | Emsland-Stärke GmbH | Emflake 3900 is made of cold swelling, yellow potato flakes made by roller drying process, that are seasoned but unsalted. This product is ideal for gnocchi, pasta, and snacks. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty a...展開 Emflake 3900 is made of cold swelling, yellow potato flakes made by roller drying process, that are seasoned but unsalted. This product is ideal for gnocchi, pasta, and snacks. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), stabilizer disodium diphosphate (E 450i), antioxidants sodium metabisulphite (E 223) and ascorbyl palmitate (E 304) natural turmeric extract (E 100) and natural paprika extract. 收起 | Request Sample |
| EMFLAKE 3910 | Emsland-Stärke GmbH | Emflake 3910 is made of cold swelling, light yellow to slightly grey potato flakes made by the roller drying process, that are unseasoned and unsalted. This product is ideally used for snacks. Ingredients include: Potatoes, emulsifier mono- and diglyce...展開 Emflake 3910 is made of cold swelling, light yellow to slightly grey potato flakes made by the roller drying process, that are unseasoned and unsalted. This product is ideally used for snacks. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), antioxidant sodium metabisulphite (E 223). 收起 | Request Sample |
| EMFLAKE 3915 | Emsland-Stärke GmbH | Eflake 3915 is made of cold swelling, whitish to yellow potato flakes made by roller drying process, with good water absorbtion, as well as unseasoned and unsalted. This product ideally used for snacks. Ingredients include: Potatoes, stabilizer diphosp...展開 Eflake 3915 is made of cold swelling, whitish to yellow potato flakes made by roller drying process, with good water absorbtion, as well as unseasoned and unsalted. This product ideally used for snacks. Ingredients include: Potatoes, stabilizer diphosphate (E 450), emulsifier mono- and diglycerides of fatty acids (E 471), antioxidant ascorbyl palmitate (E 304). 收起 | Request Sample |
| EMFLAKE 3916 | Emsland-Stärke GmbH | Emflake 3916 is made of cold swelling, light yellow to slightly grey potato flakes by the roller drying process, that are unseasoned and unsalted. This product is ideally used for snacks. Ingredients include: Potatoes, emulsifier mono- and diglycerides...展開 Emflake 3916 is made of cold swelling, light yellow to slightly grey potato flakes by the roller drying process, that are unseasoned and unsalted. This product is ideally used for snacks. Ingredients include: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), antioxidant sodium metabisulphite (E 223). 收起 | Request Sample |
| EMFLAKE 3917 | Emsland-Stärke GmbH | Emflake 3917 is made of old swelling, yellowish to greyish potato flakes by the roller drying process, that are unseasoned and unsalted. This product is ideally used for snacks. Ingredients incude: Potatoes, emulsifier mono- and diglycerides of fatty a...展開 Emflake 3917 is made of old swelling, yellowish to greyish potato flakes by the roller drying process, that are unseasoned and unsalted. This product is ideally used for snacks. Ingredients incude: Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471), antioxidant sodium metabisulphite (E 223). 收起 | Request Sample |
| EMFLO 991 | Emsland-Stärke GmbH | Emflo 991 is a potato starch derivative, applied as a binding, thickening and stabilizing agent in canned foods, sauces, frozen foods, meat products and fruit fillings. This product is a binding and thickening agent with good texturing and stabilizing pro...展開 Emflo 991 is a potato starch derivative, applied as a binding, thickening and stabilizing agent in canned foods, sauces, frozen foods, meat products and fruit fillings. This product is a binding and thickening agent with good texturing and stabilizing properties. Emflo 991 is applied in sauces, dressing, ketchup and fruit fillings. Furthermore Emflo 991 can be used as binding and thickening agent with good stability and shelf life in convenience foods, meat products, frozen and canned foods such as soups, sauces, dressings and fruit fillings. 收起 | Request Sample |
| EMFLO KPS 200 | Emsland-Stärke GmbH | Emflo KPS 200 is a potato starch derivative, applied as universal binding, thickening and texturing agents in soup powder, sauces, snacks and meat products. Emflo KPS 200 (6% / 20%) are used as binding and thickening agents with taste and moisture regulat...展開 Emflo KPS 200 is a potato starch derivative, applied as universal binding, thickening and texturing agents in soup powder, sauces, snacks and meat products. Emflo KPS 200 (6% / 20%) are used as binding and thickening agents with taste and moisture regulating properties furthermore they are applied in soup and sauce powder, custards and meat products. These starches are used as binding and texturing agents with good expansion and taste regulating properties for manufacturing of extruded, directly expanded snack products. 收起 | Request Sample |
| EMFLO KV 20 | Emsland-Stärke GmbH | Emflo KV 20 is a potato starch derivative, applied as binding, coating and texturing agent with good shelf life properties for the manufacture of batter mixes, snacks and other food products. Emflo KV 20 can be applied as binding and coating agent with go...展開 Emflo KV 20 is a potato starch derivative, applied as binding, coating and texturing agent with good shelf life properties for the manufacture of batter mixes, snacks and other food products. Emflo KV 20 can be applied as binding and coating agent with good texturing and stabilizing properties for the manufacture of batters e.g. for fish, meat and potato products. Furthermore this starch product can be used as a binding and texturing agent for the manufacture of snack and other food products e.g. soups and sauces. 收起 | Request Sample |
| Emflo KVA 20 | Emsland-Stärke GmbH | Emflo KVA 20 can be applied as binding and coating agent with good texturing and stabilizing properties for the manufacture of batters e.g. for fish, meat and potato products. Furthermore this starch product can be used as a binding and texturing agent fo...展開 Emflo KVA 20 can be applied as binding and coating agent with good texturing and stabilizing properties for the manufacture of batters e.g. for fish, meat and potato products. Furthermore this starch product can be used as a binding and texturing agent for the manufacture of snack and other food products e.g. soups and sauces. 收起 | Request Sample |
| Emflo TV 200 | Emsland-Stärke GmbH | Emflo TV 200 is specially recommended as a binding and thickening agent for a wide range of food products. Emflo TV 200 has the ability to form elastic gels and has a good resistance to heat and sheer rate. Emflo TV 200 improve the firmness and bit in mea...展開 Emflo TV 200 is specially recommended as a binding and thickening agent for a wide range of food products. Emflo TV 200 has the ability to form elastic gels and has a good resistance to heat and sheer rate. Emflo TV 200 improve the firmness and bit in meat of fish process. It provide viscous stability and prevent over-cooked in sauce process. 收起 | Request Sample |
| Emgranule 3320 | Emsland-Stärke GmbH | Emgranule 3320 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3323 | Emsland-Stärke GmbH | Emgranule 3323 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3325 | Emsland-Stärke GmbH | Emgranule 3325 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3326 | Emsland-Stärke GmbH | Emgranule 3326 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3327 | Emsland-Stärke GmbH | Emgranule 3327 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3347 | Emsland-Stärke GmbH | Emgranule 3347 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3347A | Emsland-Stärke GmbH | Emgranule 3347A is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3350 | Emsland-Stärke GmbH | Emgranule 3350 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3351 | Emsland-Stärke GmbH | Emgranule 3351 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3355 | Emsland-Stärke GmbH | Emgranule 3355 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unspiced and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3365 | Emsland-Stärke GmbH | Emgranule 3365 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3368 | Emsland-Stärke GmbH | Emgranule 3368 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3369 | Emsland-Stärke GmbH | Emgranule 3369 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3374 | Emsland-Stärke GmbH | Emgranule 3374 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unspiced and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3375 | Emsland-Stärke GmbH | Emgranule 3375 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unspiced and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3380 | Emsland-Stärke GmbH | Emgranule 3380 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 3382 | Emsland-Stärke GmbH | Emgranule 3382 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unspiced and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 5604 | Emsland-Stärke GmbH | Emgranule 5604 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unseasoned and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| Emgranule 5647 | Emsland-Stärke GmbH | Emgranule 5647 is a fine granular dry powder produced from whole potatoes by the so-called "ADD-BACK-PROCESS", unspiced and unsalted. It is light yellow to yellow and has a neutral/soft, potato-like taste. | Request Sample |
| EMGUM 100 B | Emsland-Stärke GmbH | Emgum 100 B is a thin boiling potato starch derivative, used as gelling and binding agent with excellent transparency for the manufacture of gums, jellies and liquorice products. This product can be used as replacement of gum Arabic and gelatine. Emgum 10...展開 Emgum 100 B is a thin boiling potato starch derivative, used as gelling and binding agent with excellent transparency for the manufacture of gums, jellies and liquorice products. This product can be used as replacement of gum Arabic and gelatine. Emgum 100 B has a good solubility at high dry substance in high-sugared and salty media as well as a good stability at high temperature and a good moulding ability without thread formation. Emgum 100 B is particularly used as gelling, binding and gelatinizing agent with good texturing properties in clear fruit gums, hard and soft starch gelatine jellies as well as salt and sweet liquorice products. 收起 | Request Sample |
| EMJEL E 70 | Emsland-Stärke GmbH | Emjel E 70 is a pregelatinized potato starch, applied as a universal binding and thickening agent in sauces, dry soups and snacks. Due to the rapid water absorption Emjel E 70 has to be premixed with other ingredients as for example sugar to avoid lump fo...展開 Emjel E 70 is a pregelatinized potato starch, applied as a universal binding and thickening agent in sauces, dry soups and snacks. Due to the rapid water absorption Emjel E 70 has to be premixed with other ingredients as for example sugar to avoid lump formation. Emjel E 70 is applied as binding and thickening agent with good texturing and expansion regulating properties in sauces, dry soups and snacks. 收起 | Request Sample |
| EMJEL EP 1224 | Emsland-Stärke GmbH | A pregelatinized potato starch derivative, applied as a binding and texturing agent for the manufacture of bakery and fruit fillings, fruit sauces, deep frozen foods, creams and ketchup. | Request Sample |
| EMJEL EP 200 | Emsland-Stärke GmbH | Emjel EP 200 is a pregelatinized potato starch derivatives, applied as binding and texturing agents for the manufacture of bakery and fruit fillings, fruit sauces, deep-frozen foods, creams and ketchup. Emjel EP 200 is applied as a binding and texturing a...展開 Emjel EP 200 is a pregelatinized potato starch derivatives, applied as binding and texturing agents for the manufacture of bakery and fruit fillings, fruit sauces, deep-frozen foods, creams and ketchup. Emjel EP 200 is applied as a binding and texturing agent with good stabilizing, deep freezing and baking properties for the manufacture of bakery and fruit fillings, deep frozen foods, ready meals, ketchup and mayonnaise. As a thickening and stabilizing agent with good binding properties, the starch can be used in instant fruit sauces and dressing powders, juice binders for fruit fillings and as stabilizers for dairy products and cream preparations. 收起 | Request Sample |
| EMJEL EP 300 | Emsland-Stärke GmbH | EMJEL EP 300 is a pregelatinized potato starch derivatives, applied as binding and texturing agents for the manufacture of bakery and fruit fillings, fruit sauces, deep-frozen foods, creams and ketchup. EMJEL EP 300 is applied as a binding and texturing a...展開 EMJEL EP 300 is a pregelatinized potato starch derivatives, applied as binding and texturing agents for the manufacture of bakery and fruit fillings, fruit sauces, deep-frozen foods, creams and ketchup. EMJEL EP 300 is applied as a binding and texturing agent with good stabilizing, deep freezing and baking properties for the manufacture of bakery and fruit fillings, deep frozen foods, ready meals, ketchup and mayonnaise. As a thickening and stabilizing agent with good binding properties, the starch can be used in instant fruit sauces and dressing powders, juice binders for fruit fillings and as stabilizers for dairy products and cream preparations. 收起 | Request Sample |
| EMJEL EP 820 C | Emsland-Stärke GmbH | Emjel EP 820 C is a pregelatinized acetylated potato starch, applied as thickening and texturing agent for the manufacture of instant bakery cream powders. Emjel EP 820 C is applied as thickening and texturing agent for the manufacture of instant baking c...展開 Emjel EP 820 C is a pregelatinized acetylated potato starch, applied as thickening and texturing agent for the manufacture of instant bakery cream powders. Emjel EP 820 C is applied as thickening and texturing agent for the manufacture of instant baking cream powders, butter creams and toppings with good stabilizing, freeze thaw and baking properties. For the application in instant sauces, cream and dressing powders it can be used as thickening and stabilizing agent with good texturing and foam stabilizing properties. 收起 | Request Sample |
| Emjel EP Cream | Emsland-Stärke GmbH | Emjel EP Cream is a pregelatinised potato starch derivative, that can be applied as a thickening and texturing agent in the manufacture of instant bakery cream powders, butter creams and toppings with good stabilizing, freeze thaw and baking properties. I...展開 Emjel EP Cream is a pregelatinised potato starch derivative, that can be applied as a thickening and texturing agent in the manufacture of instant bakery cream powders, butter creams and toppings with good stabilizing, freeze thaw and baking properties. It can also be used in instant sauces, cream and dressing powders as thickening and stabilizing agent with good texturing and foam stabilizing properties. 收起 | Request Sample |
| EMJEL P | Emsland-Stärke GmbH | Emjel P is a pregelatinized potato starch derivative, applied as binding and thickening agent in instant pudding and dessert, creams, bakery products and snacks. Emjel P is recommended as a binding and thickening agent with good texturing and stabilizing ...展開 Emjel P is a pregelatinized potato starch derivative, applied as binding and thickening agent in instant pudding and dessert, creams, bakery products and snacks. Emjel P is recommended as a binding and thickening agent with good texturing and stabilizing properties in instant pudding and dessert as well as other instant food products. It has good expansion and taste regulating properties, mainly for the manufacture of extruded, indirectly expanded snack products. This product gives good consistency regulating properties in bakery products, e.g. doughs, cake mixes, biscuits 收起 | Request Sample |
| EMJEL P 1373 | Emsland-Stärke GmbH | Emjel P 1373 is a pregelatinized potato starch derivatives, applied as binding and texturing as well as thickening agents in fruit fillings, sauces, ketchup and snack products. Emjel P 1373 has good expansion regulating properties for the manufacture of s...展開 Emjel P 1373 is a pregelatinized potato starch derivatives, applied as binding and texturing as well as thickening agents in fruit fillings, sauces, ketchup and snack products. Emjel P 1373 has good expansion regulating properties for the manufacture of snack products. Emjel P 1373 has good water binding ability and in cold water, it creates a transparent, short, medium viscous solution. Furthermore, it has a good shear and heat stability, a certain acid stability and good expansion regulating and stabilizing properties. 收起 | Request Sample |
| EMJEL TVH 500 | Emsland-Stärke GmbH | EMJEL TVH 500 is a pregelatinized food starch derivative, applied as a binding and thickening agent in instant puddings and desserts, powders and in bakery products and pie fillings. | Request Sample |
| EMOX C 70 S | Emsland-Stärke GmbH | Emox C 70 S is a thin boiling potato starch, used as binding and gelatinizing agent for the manufacture of gums, jellies and liquorice products. Emox C 70 S is mainly used as a binding and gelatinizing agent with good gelling properties for the manufactur...展開 Emox C 70 S is a thin boiling potato starch, used as binding and gelatinizing agent for the manufacture of gums, jellies and liquorice products. Emox C 70 S is mainly used as a binding and gelatinizing agent with good gelling properties for the manufacture of starch gelatine jellies and soft gums as well as liquorice products. For cheese application, Emox C 70 S provides final body and texture with very good melting and grating properties. Aqueous suspensions of Emox C 70 S give whilst boiling clear solutions with very low heat viscosity which gelatinize relatively strongly at cooling down and remain rather stable afterwards. Due to these properties a more or less strong gelation appears after cooling down in dependence on the concentration. 收起 | Request Sample |
| Emox KO 70 | Emsland-Stärke GmbH | Emox KO 70 is mainly used as binding and gelatinizing agent with good gelling properties for the manufacture of starch gelatine jellies and soft gums as well as liquorice products. For cheese application Emox KO 70 provides final body and texture with ver...展開 Emox KO 70 is mainly used as binding and gelatinizing agent with good gelling properties for the manufacture of starch gelatine jellies and soft gums as well as liquorice products. For cheese application Emox KO 70 provides final body and texture with very good melting and grating properties. 收起 | Request Sample |
| Empro® E 86 | Emsland-Stärke GmbH | Empro® E 86 is extracted from the yellow pea, a natural and gluten free raw material with low allergenic, low anti-nutritional factors and high tolerance. Empro® E 86 shows a balanced amino acid profile which support due to its valuable amino acids for co...展開 Empro® E 86 is extracted from the yellow pea, a natural and gluten free raw material with low allergenic, low anti-nutritional factors and high tolerance. Empro® E 86 shows a balanced amino acid profile which support due to its valuable amino acids for control of weight, sports and medical foods. Its excellent emulsifying properties make it useful for food applications such as powder blends e.g. for soups, Ready meals and some Bakery products with low impact on texture. 收起 | Request Sample |
| Empro® E 86 F30 | Emsland-Stärke GmbH | Empro® E 86 F30 is a pea protein isolate. It was developed to have a finer particle size compared to the standard E86 and has improved flavor and mouthfeel making it suitable for beverage and other protein enrichment applications. | Request Sample |
| Empro® E 86 HV | Emsland-Stärke GmbH | Empro® E 86 HV is a high viscous pea protein isolate with excellent emulsifying properties. It is extracted from the yellow pea, a natural, non allergen and non GMO raw material. This product shows a balanced amino acid profile which support e. g. product...展開 Empro® E 86 HV is a high viscous pea protein isolate with excellent emulsifying properties. It is extracted from the yellow pea, a natural, non allergen and non GMO raw material. This product shows a balanced amino acid profile which support e. g. products for weight control as well as sports foods. Empro® E 86 HV reduce water loss in meat products and could be used in meat alternatives for vegetarians (dry and wet extrusion process). 收起 | Request Sample |
| Empro® E 86 LS | Emsland-Stärke GmbH | Empro® E 86 LS is a pea protein isloate. This protein has a lower/ reduced sodium content compared to the standard Empro E86. Empro® E 86 LS is an agglomerated protein isolate with low sodium content and excellent emulsifying properties. Empro® E 86 LS is...展開 Empro® E 86 LS is a pea protein isloate. This protein has a lower/ reduced sodium content compared to the standard Empro E86. Empro® E 86 LS is an agglomerated protein isolate with low sodium content and excellent emulsifying properties. Empro® E 86 LS is extracted from yellow peas, a natural, non major-allergenic and non-GMO raw material. 收起 | Request Sample |
| EMPURE E JEL 100 | Emsland-Stärke GmbH | Empure E JEL 100 is a clean label pregelatinized pea starch which can be used for many food applications. Empure E JEL 100 contains a rich source of amylose (35 %) and this unique feature provides good thickening and excellent gelling properties achieving...展開 Empure E JEL 100 is a clean label pregelatinized pea starch which can be used for many food applications. Empure E JEL 100 contains a rich source of amylose (35 %) and this unique feature provides good thickening and excellent gelling properties achieving firm cuttable gel. Empure E JEL 100 shows good stability at high temperature, in neutral and mild acid medium as well as in low shear systems. Empure E JEL 100 can be used as a binding and thickening agent with good gelling properties in many food applications e.g. pasta and dumplings and dairy products. Empure E JEL 100 is recommended using in food products where low to medium viscosity is needed. 收起 | Request Sample |
| Empure® ES 300 | Emsland-Stärke GmbH | Empure® ES 300 is a clean label food starch, an excellent gelling agent and texturizer, mainly used for the confectionery industry. | Request Sample |
| EMPURE K JEL 200 | Emsland-Stärke GmbH | Empure K JEL 200 is a clean label pregelatinized potato starch, applied as binding and thickening agent in many food products. Due to the rapid water absorption this starch has to be premixed with other ingredients as for example sugar to avoid lump forma...展開 Empure K JEL 200 is a clean label pregelatinized potato starch, applied as binding and thickening agent in many food products. Due to the rapid water absorption this starch has to be premixed with other ingredients as for example sugar to avoid lump formation. End products manufactured with Empure K JEL 200 have a very short and creamy structure with good mouth feeling properties. This starch has good coating as well as expansion regulating properties. Empure K JEL 200 has good texturing and stabilizing properties in bakery products, instant pudding and desserts, especially for regulation of consistency and structure. This starch can also be used as coating agent for nuts and as binding and texturing agent with good expansion regulation properties for the manufacture of extruded, indirectly expanded snack products. 收起 | Request Sample |
| EMPURE K JEL 300 | Emsland-Stärke GmbH | Empure K JEL 300 is a clean label pregelatinized potato starch, applied as a universal binding and thickening agent in sauces, dry soups and snacks. This starch has good expansion regulating properties. Due to the rapid water absorption Empure K JEL 300 h...展開 Empure K JEL 300 is a clean label pregelatinized potato starch, applied as a universal binding and thickening agent in sauces, dry soups and snacks. This starch has good expansion regulating properties. Due to the rapid water absorption Empure K JEL 300 has to be premixed with other ingredients as for example sugar to avoid lump formation. With increasing temperature, the viscosity of the solution decreases. Empure K JEL 300 is applied as binding and thickening agent with good texturing and expansion regulating properties in sauces, dry soups and snacks. 收起 | Request Sample |
| Empure® KF 1100 | Emsland-Stärke GmbH | Empure® KF 1100 is a clean label, cold swelling, yellowish potato flake made by roller drying process, unseasoned and unsalted. Empure® KF 1100 allows the developer to create food products with quality similar to potato flakes containing additives. Additi...展開 Empure® KF 1100 is a clean label, cold swelling, yellowish potato flake made by roller drying process, unseasoned and unsalted. Empure® KF 1100 allows the developer to create food products with quality similar to potato flakes containing additives. Additionally Empure® KF 1100 meets full criteria for requirements of sustainability. In combination with our clean label food starches Empure® Emsland Group helps the customer to be in the comfortable situation of offering clean label products without labeling of E – Numbers. It can be used in snacks, mashed potatoes and pasta. 收起 | Request Sample |
| Empure® KF 1500 | Emsland-Stärke GmbH | Empure® KF 1500 is a clean label, cold swelling, yellowish potato flake made by roller drying process, unseasoned and unsalted. Empure® KF 1500 allows the developer to create food products with a quality similar to potato flakes containing additives. Addi...展開 Empure® KF 1500 is a clean label, cold swelling, yellowish potato flake made by roller drying process, unseasoned and unsalted. Empure® KF 1500 allows the developer to create food products with a quality similar to potato flakes containing additives. Additionally Empure® KF 1500 meets full criteria for requirements of sustainability. In combination with our clean label food starches Empure® Emsland Group helps the customer to be in the comfortable situation of offering clean label products without labelling of E-Numbers. It can be used in snacks, mashed potatoes and pasta. 收起 | Request Sample |
| Empure® KJEL 130 | Emsland-Stärke GmbH | Empure® KJEL 130 is a clean label pregelatinized potato starch which allows developer creating new food products comparable to products using modified starch. It is applied as binding and thickening agent with excellent texturing and stabilizing propertie...展開 Empure® KJEL 130 is a clean label pregelatinized potato starch which allows developer creating new food products comparable to products using modified starch. It is applied as binding and thickening agent with excellent texturing and stabilizing properties in bakery products, instant sauces and dressings. 收起 | Request Sample |
| EMPURE KS 100 | Emsland-Stärke GmbH | Empure KS 100 is a functional clean label starch which allows developer creating food products with similar quality by using modified starches. Empure KS 100 can be used as binding and thickening agent with adapted gelatinization and dissolving properties...展開 Empure KS 100 is a functional clean label starch which allows developer creating food products with similar quality by using modified starches. Empure KS 100 can be used as binding and thickening agent with adapted gelatinization and dissolving properties for manufacturing sauces, soups and gravies. Empure KS 100 can be applied as a basic ingredient for manufacturing agglomerated sauce binders which are added directly into boiling liquids, avoiding the formation of lumps. Empure KS 100 is suitable in applications where high to medium viscous products are required. It is recommended for low to medium shear systems. 收起 | Request Sample |
| Emspray® KA 2 | Emsland-Stärke GmbH | Emspray® KA 2 is a low viscous, spray dried and cold soluble modified starch for the food industry. | Request Sample |
| Emwaxy® 100 | Emsland-Stärke GmbH | Emwaxy® 100 is a functional clean label waxy potato starch which allows developer creating food products with similar quality by using modified starch. | Request Sample |
| Emwaxy® A 100 | Emsland-Stärke GmbH | Emwaxy® A 100 is a modified potato starch used as a universal binder and thickener for many applications in the food industry. | Request Sample |
| Emwaxy® HV 500 | Emsland-Stärke GmbH | Emwaxy® HV 500 is a waxy potato starch derivative used as binding and thickening agent, as well as texturing agent for a wide range of food application. | Request Sample |
| Emwaxy® Jel 100 | Emsland-Stärke GmbH | Emwaxy® Jel 100 is a clean label pregelatinized waxy potato starch, applied as a universal binding, thickening and texturing agent in many food applications. | Request Sample |
| Emwaxy® Jel 500 | Emsland-Stärke GmbH | Emwaxy® Jel 500 is a pregelatinized, modified waxy potato starch used as binding and thickening agent, as well as texture provider for a wide range of food applications. | Request Sample |
| Emwaxy® Spray 200 | Emsland-Stärke GmbH | Emwaxy® Spray 200 is a low viscous, spray dried and cold soluble clean Label starch for the food industry. | Request Sample |
| Emwaxy® Spray 200 | Emsland-Stärke GmbH | Emwaxy® Spray 200 is a low viscous, spray dried and cold soluble clean Label starch for the food industry. | Request Sample |
| Endeavour | Barth-Haas Group | Endeavour is a new bred dwarf variety from a cross made in 2002. This variety imparts unique English flavor notes – like citrus, spicy and red fruits – to the beer. This hop is grown in the UK. It is an aroma type hop that contains 7.5-10.6% alpha acids a...展開 Endeavour is a new bred dwarf variety from a cross made in 2002. This variety imparts unique English flavor notes – like citrus, spicy and red fruits – to the beer. This hop is grown in the UK. It is an aroma type hop that contains 7.5-10.6% alpha acids and 1.2-1.8 ml per 100 grams of total oils. 收起 | |
| Enriched Hop Pellets (Type 45 Pellets) | Barth-Haas Group | Enriched Hop Pellets (Type 45 Pellets) are a hop product added to the kettle to provide bitterness and a hop character that is indistinguishable from that achieved using raw hops. With Enriched Hop Pellets, the hop bitter acids and hop oils are concentrat...展開 Enriched Hop Pellets (Type 45 Pellets) are a hop product added to the kettle to provide bitterness and a hop character that is indistinguishable from that achieved using raw hops. With Enriched Hop Pellets, the hop bitter acids and hop oils are concentrated by the mechanical enrichment of lupulin. They provide improved homogeneity, better storage stability and reduced storage/transport costs compared to raw hops. Enriched Hop Pellets produce a beer flavor which is not distinguishable from that produced from leaf hops. 收起 | |
| Extra Styrian Dana | Barth-Haas Group | Extra Styrian Dana offers an intense hoppy aroma and a robust bitterness, and is bred as a dual purpose (bitter and aroma) hop. This hop is grown in Slovenia and it's lineage is from the Daughter of Hallertau Magnum. It contains 12.5-18.8% alpha acids and...展開 Extra Styrian Dana offers an intense hoppy aroma and a robust bitterness, and is bred as a dual purpose (bitter and aroma) hop. This hop is grown in Slovenia and it's lineage is from the Daughter of Hallertau Magnum. It contains 12.5-18.8% alpha acids and 4.2-6.0% beta acids. The myrcene level of Extra Styrian Dana is 42.0-60.0% and 2.4-3.9 ml per 100 grams total oils. 收起 | |
| First Gold | Barth-Haas Group | First Gold is derived from the Whitbread Golding variety and is one of the traditional varieties used for brewing English ales. It develops a well-balanced bitterness and a fruity, yet slightly spicy flavor note in the beer. | |
| Fuggles | Barth-Haas Group | Fuggles is named after a Kent grower who introduced Fuggles in 1875. It has been revered ever since as the classic aroma hop for British Bitters and Pale Ales, often used in combination with Goldings. Fuggle has typical English flavor, frequently blended ...展開 Fuggles is named after a Kent grower who introduced Fuggles in 1875. It has been revered ever since as the classic aroma hop for British Bitters and Pale Ales, often used in combination with Goldings. Fuggle has typical English flavor, frequently blended with Goldings to improve the drinkability of the beer, and adding roundness and fullness to the palate. 收起 | |
| Galaxy | Barth-Haas Group | Galaxy can not only be referred to as a bitter hop, but also an aroma hop. Galaxy is grown in Victoria and Tasmania. It contributes prominent citrus, passion fruit and peach aromas when it is added late into the kettle or used for dry hopping. | |
| Galena | Barth-Haas Group | Galena was developed within the framework of the state of Idaho’s hop breeding programme and was released as a variety in 1978. Galena is the ancient Roman term for the mineral galenite, which is present in Oregon‘s soil. The female parent variety is Brew...展開 Galena was developed within the framework of the state of Idaho’s hop breeding programme and was released as a variety in 1978. Galena is the ancient Roman term for the mineral galenite, which is present in Oregon‘s soil. The female parent variety is Brewers Gold. The outstanding features of Galena, the mildest of the high alpha varieties, are its relatively high beta content and its storage stability, which is almost as good as that of Cluster. 收起 | |
| Glacier | Barth-Haas Group | Glacier is a daughter of Strisselspalter and was released by the USDA breeding programme. This variety was put on the market in 2000 by Washington State University due to its low cohumulone content. It is a dual purpose type of hop. It contains approximat...展開 Glacier is a daughter of Strisselspalter and was released by the USDA breeding programme. This variety was put on the market in 2000 by Washington State University due to its low cohumulone content. It is a dual purpose type of hop. It contains approximately 5.5% alpha acids and approximately 8.2% beta acids. The myrcene level for these hops is 33.0-62.0% of total and 0.7-1.6 ml per 100 grams of total oils. 收起 | |
| Hallertau Blanc | Barth-Haas Group | Hallertau Blanc is a daughter of the cultivar Cascade with a fruity-floral white wine bouquet. The aroma variety was bred in Huell at the request of the beer industry in light of its demand for bold tastes and new aromas. It was introduced to the market i...展開 Hallertau Blanc is a daughter of the cultivar Cascade with a fruity-floral white wine bouquet. The aroma variety was bred in Huell at the request of the beer industry in light of its demand for bold tastes and new aromas. It was introduced to the market in 2012. 收起 | |
| Hallertauer Magnum | Barth-Haas Group | The Magnum hop’s name is well-suited to its unusually large and heavy cones. This high alpha cultivar from Huell Hop Research Center produces good yields and features high resistance to diseases. | |
| Hallertauer Mittelfrüh | Barth-Haas Group | Hallertauer Mittelfrüh is the original regional variety of Hallertau and, with its delicate aroma and average bitter content, is still very popular today. This hop variety almost disappeared due to its high susceptibility to vertillicum wilt. Thanks to a ...展開 Hallertauer Mittelfrüh is the original regional variety of Hallertau and, with its delicate aroma and average bitter content, is still very popular today. This hop variety almost disappeared due to its high susceptibility to vertillicum wilt. Thanks to a resurgence in demand and newly available virus-free plants, however, the cultivar is currently making a comeback. 收起 | |
| Hallertauer Taurus | Barth-Haas Group | Hallertauer Taurus is a Huell bred high alpha variety with a very high alpha content and noble, aromatic bitter quality. It has small and very compact cones which allow for clean, mechanical picking and easy drying. | |
| Hallertauer Tradition | Barth-Haas Group | Hallertauer Tradition is a daughter of Mittelfrüh and was bred in Huell. This variety is noted for its fine aroma and bitterness. Tradition is characterised even in poor years by good steady yields and is particularly resistant to wilt and downy mildew. I...展開 Hallertauer Tradition is a daughter of Mittelfrüh and was bred in Huell. This variety is noted for its fine aroma and bitterness. Tradition is characterised even in poor years by good steady yields and is particularly resistant to wilt and downy mildew. It is comparable to Hallertauer Mittelfrüh and is distinguished by its good yields. 收起 | |
| Harmonie | Barth-Haas Group | Harmonie has 60% Saaz in its origin and is named after the harmonious breakdown of hop resins. It is an aroma type hop grown in the Czech Republic. Harmonie contains 5.0-8.0% alpha and beta acids and 2.7-3.5% total polyphenols. It's myrcene level is 30.0-...展開 Harmonie has 60% Saaz in its origin and is named after the harmonious breakdown of hop resins. It is an aroma type hop grown in the Czech Republic. Harmonie contains 5.0-8.0% alpha and beta acids and 2.7-3.5% total polyphenols. It's myrcene level is 30.0-40.0% of total and 0.9-1.4 ml per 100g total oils. 收起 | |
| Herkules | Barth-Haas Group | Herkules, which was bred at the Huell Hop Research Center is aptly named after the mighty Greek hero Hercules. In the Greek saga, Hercules completes tasks that were considered quite impossible. Similarly, this high alpha variety, with its extremely high y...展開 Herkules, which was bred at the Huell Hop Research Center is aptly named after the mighty Greek hero Hercules. In the Greek saga, Hercules completes tasks that were considered quite impossible. Similarly, this high alpha variety, with its extremely high yields and strong bitterness, has to meet a series of high demands from growers and brewers alike. Its acreage in Germany is growing fast. 收起 | |
| Hersbrucker Spaet | Barth-Haas Group | Hersbrucker Spaet, a traditional variety from the growing region of the same name, has strong growth characteristics and a particularly robust nature. It is largely resistant to diseases. It is an aroma type hop grown in Germany and has a land variety lin...展開 Hersbrucker Spaet, a traditional variety from the growing region of the same name, has strong growth characteristics and a particularly robust nature. It is largely resistant to diseases. It is an aroma type hop grown in Germany and has a land variety lineage. Hersbrucker contains 1.5-4.0% alpha acids and 2.5-6.0% beta acids. The myrcene level of this product is 15-30.0% of total and Hersbrucker contains 5.0-6.0% total oils. 收起 | |
| Hexahop® 95 | Barth-Haas Group | Hexahop® 95 is an aqueous solution, standardised to 20% w/w, of hexahydro-iso-α-acids produced from CO2 hop extract using a patented, all-aqueous process. This product is an amber colored aqueous solution of the potassium salts. Hexahop® 95 is a hop extr...展開 Hexahop® 95 is an aqueous solution, standardised to 20% w/w, of hexahydro-iso-α-acids produced from CO2 hop extract using a patented, all-aqueous process. This product is an amber colored aqueous solution of the potassium salts. Hexahop® 95 is a hop extract that improves beer foam stand and cling and can be used for light-stable hopping in beers that will be packaged in green or clear glass. It imparts a clean and smooth bitterness and is especially effective when used to develop low bitterness units (BU) beers. It will also act as an antimicrobial agent when added to beer. 收起 | |
| Hexahop Gold® | Barth-Haas Group | Hexahop Gold® is an aqueous solution, standardised to 10% w/w, comprising a mixture of hexahydro-iso-α-acids and tetrahydro-iso-α-acids produced from CO2 hop extract using a patented, all-aqueous process. Hexahop Gold® is a yellow to amber colored, aqueou...展開 Hexahop Gold® is an aqueous solution, standardised to 10% w/w, comprising a mixture of hexahydro-iso-α-acids and tetrahydro-iso-α-acids produced from CO2 hop extract using a patented, all-aqueous process. Hexahop Gold® is a yellow to amber colored, aqueous solution of potassium salts. Hexahop Gold® improves foam stand and cling and can be used for lightstable hopping in beers that will be packaged in green or clear glass. It imparts clean, smooth bitterness and is especially effective when used to develop low BU beers. It will also act as an antimicrobial agent when added to beer. 收起 | |
| Hop Oil Emullsion | Barth-Haas Group | Hop Oil Emulsions are prepared from distilled Hop Oils or oil rich extracts and contain food grade emulsifiers. They are available from most commercial hop varieties. The emulsions convey the characteristic aroma and flavour of the hops from which they ar...展開 Hop Oil Emulsions are prepared from distilled Hop Oils or oil rich extracts and contain food grade emulsifiers. They are available from most commercial hop varieties. The emulsions convey the characteristic aroma and flavour of the hops from which they are prepared. They are fully dispersed in an aqueous emulsion and they provide all the benefits of Pure Hop Oils but in the form of an emulsion that is readily dispersible in beer and therefore easy to handle. Hop Oil Emulsions represent a cost-effective easy-to-use hop oil formulation. They provide a 'Dry Hop' character by addition to beer either pre- or post-fermentation. Emulsions produced with distilled Hop Oil may also be used to provide “late hop” aroma in beers brewed with reduced isomerised products for light protection. 收起 | |
| Hop Oil HAL | Barth-Haas Group | Hop Oil HAL is a blended and standardized hop oil for consistent hop aroma. Hop oils are prepared from CO2 hop extract by means of specific distillation methods and exclusively consist of essential hop oils. This product is a yellow to amber colored liqui...展開 Hop Oil HAL is a blended and standardized hop oil for consistent hop aroma. Hop oils are prepared from CO2 hop extract by means of specific distillation methods and exclusively consist of essential hop oils. This product is a yellow to amber colored liquid. 收起 | |
| Hop Oil Nº 1 | Barth-Haas Group | Hop Oil Nº 1 is a premium, blended hop oil. Hop oils are prepared from CO2 hop extract by means of specific distillation methods and exclusively consist of essential hop oils. This product is a yellow to amber colored liquid. | |
| Hop Pellets (Type 90 Pellets) | Barth-Haas Group | Hop Pellets (Type 90 Pellets) are a hop product added to the kettle to provide bitterness and a hop character that is indistinguishable from that achieved using raw hops. This product is a dark-green to olive-green solid, which normally breaks up into a p...展開 Hop Pellets (Type 90 Pellets) are a hop product added to the kettle to provide bitterness and a hop character that is indistinguishable from that achieved using raw hops. This product is a dark-green to olive-green solid, which normally breaks up into a powder. They can also be used post-fermentation for dry hopping. Pellets provide improved homogeneity, better storage stability and reduced storage/transport costs compared to raw hops. They produce a beer flavor which is not distinguishable from that produced from leaf hops. 收起 | |
| HopAid® Antifoam | Barth-Haas Group | HopAid® Antifoam is an aqueous emulsion of hop lipids. It is used during fermentation to prevent excessive foam formation. It can be used for top and bottom fermented beers in all kinds of fermenters. HopAid® Antifoam should be added to the cooled wort as...展開 HopAid® Antifoam is an aqueous emulsion of hop lipids. It is used during fermentation to prevent excessive foam formation. It can be used for top and bottom fermented beers in all kinds of fermenters. HopAid® Antifoam should be added to the cooled wort as the fermenter is filled. HopAid® Antifoam is incompatible with strong acids and bases. 收起 | |
| Hüell Melon | Barth-Haas Group | Hüell Melon is a new variety with distinctive honeydew melon and strawberry aroma. The variety was bred at Huell and was released in 2012. This variety is one bred and planted in hop fields in response to demand from the craft beer industry and its desire...展開 Hüell Melon is a new variety with distinctive honeydew melon and strawberry aroma. The variety was bred at Huell and was released in 2012. This variety is one bred and planted in hop fields in response to demand from the craft beer industry and its desire for bold tastes and differentiating flavors. 收起 | |
| IKE (Isomerised Kettle Extract) | Barth-Haas Group | IKE (Isomerised Kettle Extract) is a homogeneous, viscous or semi-liquid paste prepared from CO2 hop extract. Color varies between yellow/golden to pale brown/green, and it contains isomerized α-acids in their free form, along with soft resins and hop oil...展開 IKE (Isomerised Kettle Extract) is a homogeneous, viscous or semi-liquid paste prepared from CO2 hop extract. Color varies between yellow/golden to pale brown/green, and it contains isomerized α-acids in their free form, along with soft resins and hop oils. This product can be used as a complete or partial replacement for normal kettle extract. 收起 | |
| Isohop® | Barth-Haas Group | Isohop® standardised solution of iso-α-acids (30% w/w) produced from CO2 hop extract using an all-aqueous process. Isohop® is used to replace kettle bittering hops to improve hop utilisation or to adjust bitterness in beers that may have been under-hopped...展開 Isohop® standardised solution of iso-α-acids (30% w/w) produced from CO2 hop extract using an all-aqueous process. Isohop® is used to replace kettle bittering hops to improve hop utilisation or to adjust bitterness in beers that may have been under-hopped in the kettle. For precise control of beer bitterness, Isohop® should be added post-fermentation to adjust the bitterness of the beer to the target bitterness units (BU). Isohop® is a pale yellow to amber aqueous solution of the potassium salts. This product may also provide an economic alternative to kettle hopping when performing high-gravity brewing. When hopping does not go according to plan, Isohop® will help to get back on target. Isohop® will contribute to foam stand and cling similar to that of traditional bitter hopping (whole hops, pellets, or CO2 extract). Isohop® will also act as a natural antimicrobial agent when added to beer. Isohop® provides a very good utilisation along with comparatively low costs. 收起 | |
| Isomerised Hop Pellets | Barth-Haas Group | Isomerised Hop Pellets provide a more efficient provision of bitterness by replacement of hops, pellets or extract in the kettle. Isomerised Hop Pellets are produced by warming Stabilised Pellets at approximately 50 °C for one to two weeks. Theα-acids are...展開 Isomerised Hop Pellets provide a more efficient provision of bitterness by replacement of hops, pellets or extract in the kettle. Isomerised Hop Pellets are produced by warming Stabilised Pellets at approximately 50 °C for one to two weeks. Theα-acids are nearly completely isomerised under these conditions, with a subsequent large increase in utilisation when added to the brewing kettle. Isomerised Hop Pellets can replace existing conventional, alpha hop products for bittering beer and provide opportunities for savings in hop cost through higher utilisation. 收起 |
