Trends

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

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

TruTex^® 240M

Wheat Protein

• Replaces or extends ground beef products
• Possesses higher protein content
• Develops firm texture after hydration

Optein^®

Wheat Protein

• Increases protein
• Possesses neutral pH
• Easily soluble in water