Pre-cooked and pregelatinized pulse flours for bakery
SECTOR

Bakery and pastry

Wholemeal, pre-cooked and pregelatinized flour, from pulses, cereals and ancient grains for baking and confectionery

Ingredients designed to improve the nutritional profile of bakery and pastry products. Our heat-treated flours provide functionality for improving products and processes.

The main advantages of our ingredient families

  • Natural flour from legumes and ancestral grains: They provide nutritional value (protein and fiber) and facilitate the production of nutritionally balanced foods.
  • Natural flour combined with pregelatinized flour: we obtain a dough with a higher water retention capacity.
  • Breadcrumbs/Crispy: they provide new textures in both baking and biscuits.
  • Dried textured protein: With a protein content of between 60% and 80%, it is an excellent alternative for the formulation of high-protein products, providing high water retention capacity.
  • Pregelatinized flour and pre-cooked flour:
    • High water retention capacity that allows for softer baked goods with a longer shelf life.
    • In addition to improving the quality of bread doughs, products are obtained with greater colouring of the dough pieces
    • Whipped doughs with greater viscosity are obtained, which is very useful for the correct suspension of ingredients such as pieces of fruit or chocolate chips, avoiding the sinking of these products, and achieving their homogeneous distribution in the dough.
    • They eliminate the pre-cooking and cooling stage in choux pastry preparations, with the consequent savings in costs and time.
    • Thanks to their water retention capacity, they optimise the existing fat in milk bread-type products, reducing costs and improving sensory quality.

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