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GLUCONO DELTA LACTONE PL
Leavening agent with very fine particles, designed to improve dough texture and promote volume expansion in breads, cakes, and pastries. Its ability to release gas uniformly makes it especially valuable in applications where consistent leavening and structure are required.
- Leavening agent for bakery
- Fine grained powder
PREGEFLO® MM
PREGEFLO®
Pregelatinized corn starch with medium viscosity, instant thickness, and coarse particle size. Ideal for cakes and pastries, it improves dough texture and moisture retention. It offers ease of use and enhances product quality in bakery and snack formulations
- Label-friendly
- Medium viscosity
- Instant thickness
- Coarse particle size
POTATO STARCH 6%
Over-dried potato starch offering high thickening power, smooth translucent texture, and a neutral taste. It’s gluten-free and ideal for sauces and soups, especially in dry mixes, by limiting fat oxidation and extending shelf life. Perfect for gluten-free diets
- Very high thickness
- Smooth and long, translucent texture
- Neutral taste
- Gluten-free
- Low moisture (6%)
PEA STARCH 6%
Overdried starch, offers medium-low thickness, very short texture, and forms an opaque gel at low gelatinization temperatures. Gluten-free and sustainable, it's extracted from yellow peas via a water-only process. Ideal for anti-caking in shredded cheese.
- Medium low thickness
- Very short texture
- Form an opaque gel
- Low gelatinization T°C
- Inherently Gluten-free
- Sustainable pulse
- Low moisture (6%)
MAIZE STARCH 5%
Over-dried maize starch offering medium thickness, smooth texture, and forms an opaque gel after cooling. It's gluten-free with low moisture, making it ideal for dry sauces and soups
- Medium thickness
- Smooth and short texture
- Form an opaque gel after cooling
- Gluten-free
- Low moisture (5%)
GLUCONO DELTA LACTONE T
Medium coarse powder that provides progressive and gentle acidification suitable for various cheeses such as feta, cottage, and mozzarella, as well as soft tofu. It acts as a mid-strength acidulant, ensuring a controlled acidification process that benefits texture and quality in dairy and tofu applications.
- Progressive and gentle acidulant for cheese and tofu
- Medium coarse powder
PREGEFLO® P 100
PREGEFLO®
Pregelatinized potato starch with medium particle size, ideal for savory and snack applications. It prevents settling in microwaveable instant soups, reduces coating stickiness and adds light crispiness to fried chicken, and provides medium expansion and crunchiness in hollow snacks
- Label-friendly
- Medium particle size
PREGEFLO® C 100 G
PREGEFLO®
Pregelatinized waxy corn starch with coarse particle size, is ideal for bakery and salty snacks. It provides high expansion, reduces coating hardness, prevents dusting, and offers a lighter, crispier texture in coated snacks, stackable chips, cracker snacks, and hollow snack
- Label-friendly
- Coarse particle size
PREGEFLO® M 7
PREGEFLO®
Pregelatinized corn starch with medium viscosity, providing instant thickness and delaying the cooking of choux pastry. Ideal for bakery applications like cakes, pastries, choux pastry, and donuts, it enhances dough texture, improves volume, and adds crispiness
- Medium viscosity
- Instant thickness
- Delays choux pastry cooking
PREGEFLO® C 100
PREGEFLO®
Pregelatinized waxy corn starch with medium particle size, ideal for bakery and salty snacks like coated peanuts and peas. It ensures medium and homogeneous expansion, reduces coating hardness, and delivers a lighter, crispier texture, enhancing overall product quality
- Label-friendly
- Medium particle size
PREGEFLO® MI 20 A
PREGEFLO®
Modified pregelatinized corn starch (E1412) with low temperature resistance, low pH and soft shear. It provides pulpy texture in sauces, soups, and fruit fillings, controls viscosity and texture in instant mashed potatoes and croquettes, offers crispy coatings for fried foods, and improves juiciness in minced meat.
- Low resistance to temperature (90°C)
- pH range from 2 to 8
- Soft shear.
PREGEFLO® L 100 G
PREGEFLO®
Pregelatinized pea starch with coarse particle size. It provides a stringy texture for fish substitutes, and a pulpy texture (both visual and mouthfeel) for fruit pie and tart fillings, as well as custards, enhancing the sensory and visual qualities of these products
- Label-friendly
- Coarse particle size
PREGEFLO® PI 10
PREGEFLO®
Modified pregelatinized potato starch (E1412) with good resistance to heat and shear. It corrects texture in potato croquettes, reduces coating stickiness in fried chicken, provides creamy mouthfeel in instant fillings and puddings, ensures foam stability in Chantilly cream, and enhances texture in various salty snacks.
- Instant thickener
- Good resistance to heat and shear
PREGEFLO® PJ 20
PREGEFLO®
Modified pregelatinized potato starch (E1414) with good resistance to heat, shear, and freezing. It offers stability during conservation and through freeze-thaw cycles, providing short texture and consistent quality in instant cream fillings for bakery and snacks.
- Instant thickener
- Good resistance to heat and shear
- Stable to conservation
- Good resistance to freezing
PREGEFLO® P 100 G
PREGEFLO®
Pregelatinized potato starch with coarse particle size, designed for bakery and salty snack applications, particularly hollow snacks. It provides high expansion and a crunchy texture, enhancing the overall quality and eating experience of the final product
- Label-friendly
- Coarse particle size