We can offer you with alternatives to expensive starches. These Specialist Flours are produced in such a way that they exhibit high degrees of functionality, not associated with normal flour. Unique properties include:
- Rapid and even hydration without lumping.
- Viscosity Stabiltiy as a result of enzyme deactivation.
- High available starch content (water binding).
- Good Emulsification in Cooked Meat Systems.
- Freeze thaw stability in dairy and moderate pH systems.