| VIOGERM® TI | HOCHDORF Nutrifood AG | VIOGERM® TI an innovative, 100 % natural ingredient based on coldpressed VIOGERM® wheat germs helps to reduce the level of sodium chloride in many products without compromising taste and quality. Applications may include bread and bread specialties (t...view more VIOGERM® TI an innovative, 100 % natural ingredient based on coldpressed VIOGERM® wheat germs helps to reduce the level of sodium chloride in many products without compromising taste and quality. Applications may include bread and bread specialties (toast bread, bagels, baguette, wholemeal croissant etc.), pizza dough, batters & breadings, crackers, rusks, snacks, soups, sauces & dips, and extruded products. view less | |
| VIOGERM® WHEAT GERM CRISPS | HOCHDORF Nutrifood AG | VIOGERM® wheat germ crisps are famous for their crunchy and airy texture and their regularity in shape. Due to the consistent form and the sealed surface of our VIOGERM® wheat germ crisps they are perfect to coat and can be used for a wide range of applic...view more VIOGERM® wheat germ crisps are famous for their crunchy and airy texture and their regularity in shape. Due to the consistent form and the sealed surface of our VIOGERM® wheat germ crisps they are perfect to coat and can be used for a wide range of applications. Applications may include, confectionery (chocolates, pralines etc.), breakfast cereals (granolas, muesli-mixes etc.), bars, bakery (bread, croutons, biscuits, decor etc.), healthy breakfast cereals, and finger food / snacks. view less | |
| Westhove Wheat Germ | Limagrain Ingredients | Westhove Wheat Germ is a natural product with its active substances being subjected to natural fluctuations (climate, season, origin). LCI has developed a hydrothermal process called Farigel. This specific process enables LCI to produce westhove wheat ge...view more Westhove Wheat Germ is a natural product with its active substances being subjected to natural fluctuations (climate, season, origin). LCI has developed a hydrothermal process called Farigel. This specific process enables LCI to produce westhove wheat germ, highly stabilized wheat germs, with a 12 month shelf-life in proper storage conditions. It can be used in bakery products, soups, sauces, snacks, and breakfast cereals. Westhove wheat germ keeps the nutritional content similar to fresh wheat germ. view less |
