Pregelatinized flours

Specificities

A range of pregelatinized cold-water swelling flours, from wheat, corn, rye, oat, spelt grain or rice

Strengths

• For viscosity control, texture thickening, as well as stabilization of batters, dough or emulsions.
• Real increase in fresh-keeping of baked goods.

We offer products for all application areas:

• baking
• dry baked products
• batters for cakes
• fine yeast-raised dough
• fillings, soups
• sauces
• creams
• bars and snacks
• diet products

Main products

• POMGEL: wheat flour in flakes, to replace potato flakes, high water binding properties, outstanding wettability with a small amount, mixing without lumps, small amount dosage, gives liquid preparations a fine pulpy texture
• R90: pregel rice flour, giving a fine crumb structure, ideal for pasta, dairy products and puddings, soups and sauces, creams and fillings.