| Gel Tex 100 | Limagrain Ingredients | Gel Tex 100 is heat treated flour by the Grands Moulins de Paris (the world leader in flour exports). It is used as a binding agent that helps retain fat and water, improve machinability and optimize a firm and cohesive texture. It is commonly used in me...view more Gel Tex 100 is heat treated flour by the Grands Moulins de Paris (the world leader in flour exports). It is used as a binding agent that helps retain fat and water, improve machinability and optimize a firm and cohesive texture. It is commonly used in meat products. view less | |
| Gel Tex Speciale 5% | Limagrain Ingredients | Gel Tex Speciale 5% is heat treated flour by the Grands Moulins de Paris (the world leader in flour exports). It is used as a binding agent and to optimize a smooth and crispy texture. It also helps to retain fat and water. Gel Tex Speciale 5% is common...view more Gel Tex Speciale 5% is heat treated flour by the Grands Moulins de Paris (the world leader in flour exports). It is used as a binding agent and to optimize a smooth and crispy texture. It also helps to retain fat and water. Gel Tex Speciale 5% is commonly used in meat products especially fine-paste sausages. view less | |
| Oat Fibre | Limagrain Ingredients | Oat Fibre is obtained by a process of grinding, separation and stabilisation from oats. This product has many functions including fiber enrichment, fat substitution, caloric reduction, glycaemic index, texturation, extrusion, and bulking agent. Oat Fibr...view more Oat Fibre is obtained by a process of grinding, separation and stabilisation from oats. This product has many functions including fiber enrichment, fat substitution, caloric reduction, glycaemic index, texturation, extrusion, and bulking agent. Oat Fibre is used in bread, ready to eat cereals, meat products, ready meals, and dietetics. view less | |
| Sofabran 184-400 Maize Fibre | Limagrain Ingredients | Sofabran 184-400 Maize Fibre is a fibre obtained by a process of grinding, separation and stabilization from maize coming from a few conventional selected varieties of homogeneous corn mixtures. This product is used for fiber enrichment, fat substitution,...view more Sofabran 184-400 Maize Fibre is a fibre obtained by a process of grinding, separation and stabilization from maize coming from a few conventional selected varieties of homogeneous corn mixtures. This product is used for fiber enrichment, fat substitution, caloric reduction, glycaemic index, texturation, extrusion, and as a bulking agent. Sofabran 184-400 Maize Fibre is used in bread, ready to eat cereals, extruded products, meat products, ready meals, and dietetics. 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 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 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 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 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 | |
| Gel Tex 100 Frozen Meatball | Limagrain Ingredients | Gel Tex 100 Frozen Meatball is recipe for beefballs made using beef, water, rusk, onions, salt pepper, and get tex 100. | |
| Gel Tex Speciale 5% Frankfurters | Limagrain Ingredients | Gel Tex Speciale 5% Frankfurters is a recipe using pork meat, pork fat, ice, potato starch, gel tex sepciale 5%, nitrate salt, lactose, polyphosphates, dextrose, pepper, nutmeg, and ascorbic acid. Ingredients are processed together to create a typical Ge...view more Gel Tex Speciale 5% Frankfurters is a recipe using pork meat, pork fat, ice, potato starch, gel tex sepciale 5%, nitrate salt, lactose, polyphosphates, dextrose, pepper, nutmeg, and ascorbic acid. Ingredients are processed together to create a typical German pork sausage. view less | |
| Gel Tex Speciale 5% Poultry Sausages | Limagrain Ingredients | Gel Tex Speciale 5% Poultry Sausages is a recipe featuring gel tex speciale 5% along with poultry skin and meat, ice, potato starch, nitrite salt, lactose, polyphosphates, dextrose, pepper, nutmeg, and ascorbic acid. Ingredients are processed together t...view more Gel Tex Speciale 5% Poultry Sausages is a recipe featuring gel tex speciale 5% along with poultry skin and meat, ice, potato starch, nitrite salt, lactose, polyphosphates, dextrose, pepper, nutmeg, and ascorbic acid. Ingredients are processed together to create delicious poultry sausages. view less | |
| Westhove Wheat 1000R / Gel Tex 100 Liver Pâté | Limagrain Ingredients | Westhove Wheat 1000R / Gel Tex 100 Liver Pâté is a recipe of different textures in liver pâté with functional flours. The westhove wheat 1000R is a wheat functional flour that can be replaced by a rice flour (westhove rice 1000R) or a maize flour (westhov...view more Westhove Wheat 1000R / Gel Tex 100 Liver Pâté is a recipe of different textures in liver pâté with functional flours. The westhove wheat 1000R is a wheat functional flour that can be replaced by a rice flour (westhove rice 1000R) or a maize flour (westhove maize 1000G) to obtain a “low gluten” liver pâté. view less | |
| Westhove Wheat 1000R / Sofabran Oat 169-30 Reduced Fat Pâté | Limagrain Ingredients | Westhove Wheat 1000R / Sofabran Oat 169-30 Reduced Fat Pâté is a recipe for reduced fat pork liver pâté. The use of functional flours, and fibres allows recipe to be reduced by 50% of fat which is habitually present in pâtés. | |
| Westhove Wheat 600 / Westhove Wheat 1500i Fish Pâté | Limagrain Ingredients | Westhove Wheat 600 / Westhove Wheat 1500i Fish Pâté is a recipe for fish pâté featuring westhove wheat 600 and westhove wheat 1500i. Texture depends on the westhove reference used. It has a pH of 6.5, is cold emulsion / sterilisation, resistant to shear...view more Westhove Wheat 600 / Westhove Wheat 1500i Fish Pâté is a recipe for fish pâté featuring westhove wheat 600 and westhove wheat 1500i. Texture depends on the westhove reference used. It has a pH of 6.5, is cold emulsion / sterilisation, resistant to shear and heat treatments and is easily dispersible. view less |
