| Barley Flakes | PANEMEX | Barley Flakes are derived from the cereal straw. This product is grown for food and for animal feed. It appears as white flakes with a typical aroma and taste. Barley Flakes can be used as decoration on special breads. | |
| Barley Flour | PANEMEX | Barley Flour is derived from the cereal straw, which is grown for food and animal feed. This product appears as a white powder with a hazelnut flavor. It can be used by mixing it with wheat flour in the production of specialty breads, and in biscuits. | |
| BevOat™ Low Viscosity | Glanbia Nutritionals | BevOat™ Low Viscosity allows you to incorporate the benefits of BevOat™ at a higher inclusion rate so you can include more glucan and healthy nutrients into your beverages and creamy foods. BevOat™ Low Viscosity is MicroSure™ Plus heat-treated to deliver...view more BevOat™ Low Viscosity allows you to incorporate the benefits of BevOat™ at a higher inclusion rate so you can include more glucan and healthy nutrients into your beverages and creamy foods. BevOat™ Low Viscosity is MicroSure™ Plus heat-treated to deliver the safest ingredient and due to our OatSecure™ system is guaranteed to have <10ppm gluten. view less | |
| Buckwheat | PANEMEX | Buckwheat is a seed grown for its nutrition. This product appears as a seed with a pyramidal shape, with a pronounced aroma and bitter taste. It can be used as a decoration on specialty breads, where the seeds are sprinkled on the dough before cooking, ...view more Buckwheat is a seed grown for its nutrition. This product appears as a seed with a pyramidal shape, with a pronounced aroma and bitter taste. It can be used as a decoration on specialty breads, where the seeds are sprinkled on the dough before cooking, in inclusion for special breads, as a seasoning in salads, vegetables, and cookery, or mixed with other seeds. view less | |
| Corn Flakes | PANEMEX | Corn Flakes are derived from the grain of tropical origin cultivated for its nutrition and starch as a forage plant. This product appears as yellow grain flakes with a typical aroma and taste. It can be used as a decoration on special breads, in inclusi...view more Corn Flakes are derived from the grain of tropical origin cultivated for its nutrition and starch as a forage plant. This product appears as yellow grain flakes with a typical aroma and taste. It can be used as a decoration on special breads, in inclusion in special bread making, and in formula mixes. view less | |
| Corn Flour | PANEMEX | Corn Flour is derived from the grain of tropical origin cultivated for its rich nutrition and starch as a forage plant. This product appears as a yellow flour with a typical aroma and taste. It can be used in the production of cornbread, in pancakes, cak...view more Corn Flour is derived from the grain of tropical origin cultivated for its rich nutrition and starch as a forage plant. This product appears as a yellow flour with a typical aroma and taste. It can be used in the production of cornbread, in pancakes, cakes, muffins, tortillas, and as a binder in sauces and creams. view less | |
| Flaxmeal | PANEMEX | Flaxmeal is the ground product from flaxseeds. This product appears as a brown powder with an aroma of toasted flour and typical taste. It can be used as a nutritional supplement. | |
| Gaudes Flour | PANEMEX | Gaudes Flour is a flour made from roasted or grilled maize. This product appears as a white powder with a typical flavor and aroma. It can be used in pancakes, biscuits, cookies, pie crusts, in soups, and in the manufacture of specialty breads. | |
| Grinding Flour | PANEMEX | Grinding Flour is a wheat flour, type 80, extracted from the grindstone. This product has a very oily crumb, based on its honeycomb structure. It can be used in the manufacture of specialty breads. | |
| Millet, Hulled | PANEMEX | Millet, Hulled, is a plant in the grass family that is grown in hot, dry areas. Pearled millet is its most common variant. The product appears as small, spherical, light-yellow seeds with an neutral aroma and typical taste. It can be used in setting, i...view more Millet, Hulled, is a plant in the grass family that is grown in hot, dry areas. Pearled millet is its most common variant. The product appears as small, spherical, light-yellow seeds with an neutral aroma and typical taste. It can be used in setting, in specialty breads, in seasoning for salads and vegetables, and in a mixture with other seeds. view less | |
| Oatmeal | PANEMEX | Oatmeal is a derivative of a cereal straw. This product appears as a grayish powder with a typical aroma and nutty taste. It can be mixed with wheat flour in the production of specialty breads, in biscuits, pancakes, and cakes. | |
| Quinoa | PANEMEX | Quinoa is a Peruvian grain grown for its nutritional additives. This product appears as yellow seeds with a bitter taste and typical aroma. It can be used as a decoration on special breads and served as a side dish. | |
| Rice Flour | PANEMEX | Rice Flour is derived exclusively from the milling of its starchy seed plant. This product appears as a white powder with a typical taste and aroma. It can be used in bakery doughs, in pastry mixes with wheat flour, in sauces, creams, and as a thickener...view more Rice Flour is derived exclusively from the milling of its starchy seed plant. This product appears as a white powder with a typical taste and aroma. It can be used in bakery doughs, in pastry mixes with wheat flour, in sauces, creams, and as a thickener. view less | |
| Rye Flakes | PANEMEX | Rye Flakes are derived from the cereal straw. This product appears as brown flakes with a typical flavor and aroma. It can be used as a decoration on special breads, in cookies, and in formula mixes. | |
| Rye Flour | PANEMEX | Rye Flour is derived from the hardy grain native to central Asia. This product appears as a grayish-brown powder with a typical flavor and aroma. It can be used in the manufacture of rye breads. | |
| Spelt Flakes | PANEMEX | Spelt Flakes are the flake of a cereal corn. This product appears as a brown flake, with a typical flavor and aroma. It can be used as a decoration on special breads and in formula mixes. | |
| Spelt Flour | PANEMEX | Spelt Flour is the ground flake of a cereal corn. This product appears as a yellowish-white powder with a neutral aroma and typical flavor. It can be used in baking or for the production of pasta. It can be used to give bread a softer, finer flavor. | |
| Wheat Flakes | PANEMEX | Wheat Flakes derive from the cereal grass. This product appears as a brown flake with a typical flavor and aroma. It can be used as a decoration on special breads and in formula mixes. |
