Trends
Non-GMO Project Verified:
Arise® 5000
Wheat Protein
- Reduces fat absorption
- Increases moisture retention
- Increases dough extensibility
Arise® 6000
Wheat Protein
- Improves dough development
- Improves processing tolerance
- Increases finished product volume
Arise® 8000
Wheat Protein
- Enhances dough strength
- Enhances elasticity
- Increases Volume
Arise® 8100
Wheat Protein
- Enhances Dough Strength
- Improves Extensibility
- Increases Volume
Arise® 8200
Wheat Protein
- Enhances Dough Strength
- Improves Extensibility
- Increases Volume
FP™ 300
Wheat Protein
- Improves textural firmness
- Reduces stickiness
- Improves processing tolerance
FP™ 600
Wheat Protein
- Improves extensibility and sheeting
- Enhances pliability and shelf life
- Increases textural firmness
HWG 2009™
Wheat Protein
- Enhances nutritional profile
- Reduces mix time
- Increases dough extensibility
TruTex® 750 Series
Wheat Protein
- Improves taste, texture and appearance
- Produces no aftertaste
- Increases yield
TruTex® 1500 Series
Wheat Protein
- Improves taste, texture and appearance
- Produces no aftertaste
- Increases yield
TruTex® 2240 Series
Wheat Protein
- Improves taste, texture and appearance
- Produces no aftertaste
- Increases yield
TruTex® RediShred Series
Wheat Protein
- Improves taste, texture and appearance
- Replicates look and texture of meat
- Offers no aftertaste
FiberRite® RW
Wheat Starch
- Provides dietary fiber
- Reduces caloric content
- Partially replaces fat
Fibersym® RW
Wheat Starch
- Simplifies formulation and processing steps
- Enhances nutritional value
- Enhances taste, texture and appearance
Midsol™ 1
Wheat Starch
- Improves product release from pan
- Imparts crispness
- Extends heat lamp stability
Midsol™ 4
Wheat Starch
- Improves texture
- Increases viscosity
- Improves clarity
Midsol™ 46
Wheat Starch
- Increases viscosity
- Aids in moisture management
- Enhances texture and firmness
Midsol™ 50
Wheat Starch
- Imparts tenderness and textural enhancement
- Enhances melt and stretch properties
- Provides smooth texture with excellent gelling properties
Midsol™ Adhere
Wheat Starch
- Increases adhesion and uniformity
- Reduces fat absorption
- Imparts crispness
Midsol™ Krisp
Wheat Starch
- Imparts crispness
- Extents bowl life
Pregel™ 10
Wheat Starch
- Increases viscosity
- Increases moisture retention and uniformity
Pregel™ 40
Wheat Starch
- Increases batter viscosity
- Improves moisture retention
- Improves crumb tenderness
Pregel™ 46
Wheat Starch
- Provides a soft and chewy texture
- Controls spread
- Increases viscosity and processing tolerance
Pregel™ Adhere 2000
Wheat Starch
- Provides superior adhesion
- Increases uniform coverage
Optein®
Wheat Protein
- Increases protein
- Possesses neutral pH
- Easily soluble in water