End Product

Bakery Products: Batters and Mixes

Pregel™ 46

Wheat Starch
  • Provides a soft and chewy texture
  • Controls spread
  • Increases viscosity and processing tolerance

Pregel™ 40

Wheat Starch
  • Increases batter viscosity
  • Improves moisture retention
  • Improves crumb tenderness

Pregel™ 10

Wheat Starch
  • Increases viscosity
  • Increases moisture retention and uniformity

Midsol™ 50

Wheat Starch
  • Imparts tenderness and textural enhancement
  • Enhances melt and stretch properties
  • Provides smooth texture with excellent gelling properties

Fibersym® RW

Wheat Starch
  • Simplifies formulation and processing steps
  • Enhances nutritional value
  • Enhances taste, texture and appearance

FiberRite® RW

Wheat Starch
  • Provides dietary fiber
  • Reduces caloric content
  • Partially replaces fat

HWG 2009™

Wheat Protein
  • Enhances nutritional profile
  • Reduces mix time
  • Increases dough extensibility

FP™ 600

Wheat Protein
  • Improves extensibility and sheeting
  • Enhances pliability and shelf life
  • Increases textural firmness

Arise® 8200

Wheat Protein
  • Enhances Dough Strength
  • Improves Extensibility
  • Increases Volume

Arise® 8100

Wheat Protein
  • Enhances Dough Strength
  • Improves Extensibility
  • Increases Volume

Arise® 6000

Wheat Protein
  • Improves dough development
  • Improves processing tolerance
  • Increases finished product volume

Arise® 5000

Wheat Protein
  • Reduces fat absorption
  • Increases moisture retention
  • Increases dough extensibility