Formulate new and original textures with our precooked maize starches
Formulation for the food market is also a matter of textural innovation. Differentiate your snacks with pregelatinized starch PREGEFLO® coatings that add texture to your snacks!
Use our starch specialties to alter the texture and visual appeal of regular roasted or fried-nut snack coated nuts. Adapt coatings to create a variety of textures from crunchy to crispy and all gluten-free!
Access a whole range of texture opportunities. Offering different content levels of amylopectin and different particle sizes (fine or coarse), the PREGEFLO® range of precooked maize starches allows different levels of expansion and textures, such as double-coated nuts with cracked color effects. Texture variations can be achieved with simple formulation changes, rather than production changes (for both oven and frying processes). The choice and ratio of waxy precooked starch is key.
Discover our range of PREGEFLO® :
- PREGEFLO® are label-friendly pregelatinized starches that provide indulgent crispiness in snacks and instant thickening in bakery.
- PREGEFLO® E1422 are pregelatinized starches providing instant thicknening to sauces, dressings and as well as crispiness & crunchiness to snacks
- PREGEFLO® E1412 are pregelatinized starches that provide indulgence, instant pulpiness and thickness to bakery filling, sauces and potato croquette.
- PREGEFLO® E1414 are pregelatinized starches that provide instant thickening to your bakery fillings and sauces
More fiber, more effectivelyToday's consumers seek optimum nutrition in their food – while preserving taste and convenience. NUTRIOSE®, an invisible, safe, stable, prebiotic, and soluble fiber, meets this global demand.
More vegetable proteinEmpowering plant proteins… Variety unlocks innovation. Protein choice is critical, Roquette processes two raw materials: peas and wheat. Their remarkable synergies promise unlimited innovation for baking producers.
Sugar reductionRoquette offers different, highly complementary and tailor-made solutions to sugar substitution.