| Westhove Chick Pea | Limagrain Ingredients | Westhove Chick Pea is a chick pea flour that has been heat-treated by the Farigel process. It can be used as an egg substitute for vegan baking, or as a gluten-free alternative to flour. | |
| Westhove Maize H1 | Limagrain Ingredients | Westhove Maize H1 is a maize flour that has been heat-treated by the Farigel process. It is a cold water binding agent and texturizer. It is also used for nutrition and extrusion processes. This product is gluten free and can be used as a flour substitute...view more Westhove Maize H1 is a maize flour that has been heat-treated by the Farigel process. It is a cold water binding agent and texturizer. It is also used for nutrition and extrusion processes. This product is gluten free and can be used as a flour substitute. This maize flour differs from other maize flours due to its particle size and viscosity. view less | |
| Westhove Maize L3 | Limagrain Ingredients | Westhove Maize L3 is a maize flour that has been heat-treated by the Farigel process. It has applications in hot water binding, texturation, nutrition, and batters. This product is gluten free and can be used as a flour substitute. This maize flour diff...view more Westhove Maize L3 is a maize flour that has been heat-treated by the Farigel process. It has applications in hot water binding, texturation, nutrition, and batters. This product is gluten free and can be used as a flour substitute. This maize flour differs from other maize flours due to its particle size and viscosity. view less | |
| Westhove Rice 1000R | Limagrain Ingredients | Westhove Rice 1000R is a rice flour that has been heat-treated by the Farigel process. It has high, hot binding capacity, freeze/thaw resistance, shear-stress stability, and acid stability. This flour can be used in several applications including meat p...view more Westhove Rice 1000R is a rice flour that has been heat-treated by the Farigel process. It has high, hot binding capacity, freeze/thaw resistance, shear-stress stability, and acid stability. This flour can be used in several applications including meat products and sauces. Westhove Rice 1000R is used in baby foods, and it has cold and hot binding capacity without retrogradation. view less | |
| Westhove Rice H1 | Limagrain Ingredients | Westhove Rice H1 is a heat-treated rice flour using the Farigel process. It has applications in extrusion, nutrition, and hot binding. This product is gluten free and is a popular substitute in baked goods. Rice flour is a popular base for many Asian di...view more Westhove Rice H1 is a heat-treated rice flour using the Farigel process. It has applications in extrusion, nutrition, and hot binding. This product is gluten free and is a popular substitute in baked goods. Rice flour is a popular base for many Asian dishes including rice noodles and mochi. view less | |
| Westhove Rice L3 | Limagrain Ingredients | Westhove Rice L3 is a rice flour that has been heat-treated by the Farigel process. It has applications in nutrition, hot binding, bakery, batter, and is used as a carrier. This product is gluten free and is a popular substitute in baked goods. Rice flo...view more Westhove Rice L3 is a rice flour that has been heat-treated by the Farigel process. It has applications in nutrition, hot binding, bakery, batter, and is used as a carrier. This product is gluten free and is a popular substitute in baked goods. Rice flour is a popular base for many Asian dishes including rice noodles and mochi. view less | |
| Westhove Rice LV ORG | Limagrain Ingredients | Westhove Rice LV ORG is an organic rice flour that has been heat-treated using an enzymatic process. Rice flour can be used as a substitute for wheat flour, and is also used as a base for many Asian dishes, such as rice noodles or mochi. | |
| Westhove Rice TM40 | Limagrain Ingredients | Westhove Rice TM40 is a rice flour that is heat-treated by the Farigel process. It has applications in extrusion, coating, texturation, and hot and cold binding. This product is gluten free and is a common substitute in baking applications. | |
| Westhove Wheat 1000R | Limagrain Ingredients | Westhove Wheat 1000R is a heat-treated wheat flour. It is easily dispersible, has a high viscosity and high binding capacities after cooking. It has stability to pH and temperature variations, and is stable with freeze-thaw and shear-stress. Common applic...view more Westhove Wheat 1000R is a heat-treated wheat flour. It is easily dispersible, has a high viscosity and high binding capacities after cooking. It has stability to pH and temperature variations, and is stable with freeze-thaw and shear-stress. Common applications for this product include soups, sauces, baby food, meat products, baked goods, and coatings. This wheat flour differs from the many other wheat flours due to its physical properties such as particle size and viscosity. view less | |
| Westhove Wheat 1003 | Limagrain Ingredients | Westhove Wheat 1003 is a heat-treated wheat flour. It is used in cold binding functions. Commonly, it is used as a substitute for the usual "panade," or breading consisting of flour, egg, and breadcrumbs. This wheat flour differs from the many other whe...view more Westhove Wheat 1003 is a heat-treated wheat flour. It is used in cold binding functions. Commonly, it is used as a substitute for the usual "panade," or breading consisting of flour, egg, and breadcrumbs. This wheat flour differs from the many other wheat flours due to its physical properties such as particle size and viscosity. view less | |
| Westhove Wheat 1500i | Limagrain Ingredients | Westhove Wheat 1500i is a heat-treated wheat flour that has high viscosity levels and high binding capacity without cooking. Its applications include snacks, breakfast cereals, bakery products, pastry products, ready meals, and sauces. This wheat flour d...view more Westhove Wheat 1500i is a heat-treated wheat flour that has high viscosity levels and high binding capacity without cooking. Its applications include snacks, breakfast cereals, bakery products, pastry products, ready meals, and sauces. This wheat flour differs from the many other wheat flours due to its physical properties such as particle size and viscosity. view less | |
| Westhove Wheat 600 | Limagrain Ingredients | Westhove Wheat 7418 is a heat-treated wheat flour that is easily dispersible, has high viscosity and high binding capacities after cooking. It is stable to temperature and shear-stress, and has a neutral taste and good mouth-feel. Common applications inc...view more Westhove Wheat 7418 is a heat-treated wheat flour that is easily dispersible, has high viscosity and high binding capacities after cooking. It is stable to temperature and shear-stress, and has a neutral taste and good mouth-feel. Common applications include soups and sauces, baby food, meat products, and bakery products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. view less | |
| Westhove Wheat 7418 | Limagrain Ingredients | Westhove Wheat 7418 is a heat-treated wheat flour. It is used in cold binding and nutrition. Wheat flour has numerous applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its ...view more Westhove Wheat 7418 is a heat-treated wheat flour. It is used in cold binding and nutrition. Wheat flour has numerous applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. 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 | |
| Westhove Wheat H1 | Limagrain Ingredients | Westhove Wheat H1 is a heat-treated wheat flour that is used in texturation, nutrition, cold binding, and extrusion. Wheat flour has numerous applications in baked goods, sauces, soups, and meat products. This wheat flour differs from the many other wheat...view more Westhove Wheat H1 is a heat-treated wheat flour that is used in texturation, nutrition, cold binding, and extrusion. Wheat flour has numerous applications in baked goods, sauces, soups, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. view less | |
| Westhove Wheat H1 ORG | Limagrain Ingredients | Westhove Wheat H1 ORG is an organic, heat-treated, wheat flour. It is used for texturation, nutrition, cold binding, and extrusion. Wheat flours have extensive applications in baked goods, soups, sauces, and meat products. This wheat flour differs from th...view more Westhove Wheat H1 ORG is an organic, heat-treated, wheat flour. It is used for texturation, nutrition, cold binding, and extrusion. Wheat flours have extensive applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. view less | |
| Westhove Wheat L3 | Limagrain Ingredients | Westhove Wheat L3 is a heat-treated wheat flour. It is used in texturation and hot binding. Wheat flour has many applications in baked goods, sauces, soups, and meat products. This wheat flour differs from the many other wheat flours offered by its physic...view more Westhove Wheat L3 is a heat-treated wheat flour. It is used in texturation and hot binding. Wheat flour has many applications in baked goods, sauces, soups, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. view less | |
| Westhove Wheat L3D | Limagrain Ingredients | Westhove Wheat L3D is a heat-treated wheat flour, which is specially designed for optimal hot binding. Wheat flour has numerous application in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered...view more Westhove Wheat L3D is a heat-treated wheat flour, which is specially designed for optimal hot binding. Wheat flour has numerous application in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. view less | |
| Westhove Wheat LV | Limagrain Ingredients | Westhove Wheat LV is a heat treated wheat flour by an enzymatic process. It is a hydrolyzed or diastasic wheat flour used as a nutritional ingredient. Wheat flour finds a variety of applications in baked goods, soups, sauces, and meat products. This whea...view more Westhove Wheat LV is a heat treated wheat flour by an enzymatic process. It is a hydrolyzed or diastasic wheat flour used as a nutritional ingredient. Wheat flour finds a variety of applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. view less | |
| Westhove Wheat TM40 | Limagrain Ingredients | Westhove Wheat TM40 is a heat-treated wheat flour that is used in extrusion, texturation, coating, and hot and cold binding. Wheat flour finds an expansive range of applications in baked goods, soups, sauces, and meat products. This wheat flour differs fr...view more Westhove Wheat TM40 is a heat-treated wheat flour that is used in extrusion, texturation, coating, and hot and cold binding. Wheat flour finds an expansive range of applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. view less | |
| Westhove Wheat TM80 | Limagrain Ingredients | Westhove Wheat TM80 is a heat-treated wheat flour that is used as a carrier. Wheat flour has many applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties ...view more Westhove Wheat TM80 is a heat-treated wheat flour that is used as a carrier. Wheat flour has many applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. view less | |
| Westhove Wheat WI | Limagrain Ingredients | Westhove Wheat WI is a heat-treated wheat flour. It has a high binding capacity and is stable to temperature, pH variations, freezing and thawing, and to shear stress. It has applications in ready meals, sauces, fillings, pastries, and instant cream. This...view more Westhove Wheat WI is a heat-treated wheat flour. It has a high binding capacity and is stable to temperature, pH variations, freezing and thawing, and to shear stress. It has applications in ready meals, sauces, fillings, pastries, and instant cream. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. view less | |
| Westhove Rice 1000R Tomato Sauce – Deep Frozen Sauce | Limagrain Ingredients | Westhove Rice 1000R Tomato Sauce – Deep Frozen Sauce is a recipe for tomato sauce featuring westhove Rice 1000R. This sauce is low in gluten because it uses rice flour. This sauce has smooth texture, is easily dispersible, freeze stable, and has a pH of...view more Westhove Rice 1000R Tomato Sauce – Deep Frozen Sauce is a recipe for tomato sauce featuring westhove Rice 1000R. This sauce is low in gluten because it uses rice flour. This sauce has smooth texture, is easily dispersible, freeze stable, and has a pH of 4.4. view less | |
| Westhove Wheat 1000R Pizzas Tomato Sauce – Deep Frozen Sauce | Limagrain Ingredients | Westhove Wheat 1000R Pizzas Tomato Sauce – Deep Frozen Sauce is a recipe for deep frozen tomato sauce for pizzas featuring westhove wheat 1000R. This sauce is easily dispersible, smooth and thick, stable to freeze, has a pH of 4.3 and preservation tempe...view more Westhove Wheat 1000R Pizzas Tomato Sauce – Deep Frozen Sauce is a recipe for deep frozen tomato sauce for pizzas featuring westhove wheat 1000R. This sauce is easily dispersible, smooth and thick, stable to freeze, has a pH of 4.3 and preservation temperature of -18°C. view less | |
| Westhove Wheat 1500i and Westhove Wheat Wi Bechamel Sauce – Instant Sauce | Limagrain Ingredients | Westhove Wheat 1500i and Westhove Wheat Wi Bechamel Sauce – Instant Sauce is a recipe for several béchamel sauce preparations. These sauces are restored with semi-skimmed milk. The westhove wheat 1500i is adapted to filling sauces and the westhove wheat W...view more Westhove Wheat 1500i and Westhove Wheat Wi Bechamel Sauce – Instant Sauce is a recipe for several béchamel sauce preparations. These sauces are restored with semi-skimmed milk. The westhove wheat 1500i is adapted to filling sauces and the westhove wheat Wi is adapted to pourable sauces. view less | |
| Westhove Wheat 1500i Fondue Sauce – Emulsified Sauce | Limagrain Ingredients | Westhove Wheat 1500i Fondue Sauce – Emulsified Sauce is a recipe for emulsified tomato-based sauce that is typically eaten with fondue Bourguignonne featuring westhove wheat 1500i. This sauce has a pH of 3.8, high shear, uses a cold process, and is 40% ...view more Westhove Wheat 1500i Fondue Sauce – Emulsified Sauce is a recipe for emulsified tomato-based sauce that is typically eaten with fondue Bourguignonne featuring westhove wheat 1500i. This sauce has a pH of 3.8, high shear, uses a cold process, and is 40% fat. view less | |
| Westhove Wheat 600 Chips Sauce – Emulsified Sauce | Limagrain Ingredients | Westhove Wheat 600 Chips Sauce – Emulsified Sauce is a recipe for chips sauce. It is an emulsified sauce made up of westhove wheat 600, oil, as well as other ingredients to create a great sauce with a light mustard flavour. This sauce has very good emu...view more Westhove Wheat 600 Chips Sauce – Emulsified Sauce is a recipe for chips sauce. It is an emulsified sauce made up of westhove wheat 600, oil, as well as other ingredients to create a great sauce with a light mustard flavour. This sauce has very good emulsion stability, easy dispersiblilty, a pH of 3.7, 35% reduced fat, and high shear. view less | |
| Westhove Wheat 600 Exotic Sauce – Sterilized Sauce | Limagrain Ingredients | Westhove Wheat 600 Exotic Sauce – Sterilized Sauce is a recipe for exotic sauce featuring westhove wheat 600. This sweet/salty sauce is a mix between tomato, green pepper and coconut. It has a pH of 4.5 and a high shear. | |
| Westhove Wheat 600 Tomato Sauce – Sterilized Sauce | Limagrain Ingredients | Westhove Wheat 600 Tomato Sauce – Sterilized Sauce is a recipe for sterilized tomato sauce featuring westhove wheat 600. This sauce has a smooth texture, is easily dispersible, stable to storage, and has a pH of 4.1. | |
| Westhove Wheat 600 Tomato Sauce for Baked Beans – Sterilized Sauce | Limagrain Ingredients | Westhove Wheat 600 Tomato Sauce for Baked Beans – Sterilized Sauce is a recipe for a tomato sauce featuring westhove wheat 600. Beans usually stew in this tomato sauce to make “baked beans” This sauce has smooth texture, is stable to storage, easily dis...view more Westhove Wheat 600 Tomato Sauce for Baked Beans – Sterilized Sauce is a recipe for a tomato sauce featuring westhove wheat 600. Beans usually stew in this tomato sauce to make “baked beans” This sauce has smooth texture, is stable to storage, easily dispersible, has a pH of 5.3 and is shear. view less | |
| Westhove Wheat 7418 Tomato Sauce – Instant Sauce | Limagrain Ingredients | Westhove Wheat 7418 Tomato Sauce – Instant Sauce is a recipe for instant tomato sauce featuring westhove wheat 7418. This thick sauce is smooth, orange coloured, easily dispersible and can be used for topping pizzas. | |
| Westhove Wheat L3 Cream Sauce – Sterilized Sauce | Limagrain Ingredients | Westhove Wheat L3 Cream Sauce – Sterilized Sauce is a recipe featuring westhove wheat L3. This cream sauce as a pH of 6.3, good consistency, smooth and creamy texture, easy dispersibility and high shear. | |
| Westhove Wheat TM40 Mediterranean Sauce – Pasteurized Sauce | Limagrain Ingredients | Westhove Wheat TM40 Mediterranean Sauce – Pasteurized Sauce is a recipe for a Mediterranean sauce. It is mainly composed of green and red peppers, tomatoes and features westhove wheat TM40. This sauce is shear, has a pulpy texture, easily dispersible,...view more Westhove Wheat TM40 Mediterranean Sauce – Pasteurized Sauce is a recipe for a Mediterranean sauce. It is mainly composed of green and red peppers, tomatoes and features westhove wheat TM40. This sauce is shear, has a pulpy texture, easily dispersible, stable to storage and has a pH of 3.9. view less | |
| Westhove Wheat Wi Reduced Fat Hollandaise Sauce – Instant Sauce | Limagrain Ingredients | Westhove Wheat Wi Reduced Fat Hollandaise Sauce – Instant Sauce is a recipe for reduced fat hollandaise sauce recipe using westhove wheat Wi along with traditional hollandaise sauce ingredients. Westhove Wheat Wi can reduce fat by 50% which is a nutriti...view more Westhove Wheat Wi Reduced Fat Hollandaise Sauce – Instant Sauce is a recipe for reduced fat hollandaise sauce recipe using westhove wheat Wi along with traditional hollandaise sauce ingredients. Westhove Wheat Wi can reduce fat by 50% which is a nutritional as well as cost advantage. view less |
