PRODUCTS AND SOLUTIONS
Our range of legume flours is made by milling selected, native and pregelatinized legumes such as red lentils, chickpeas and yellow peas. Free of gluten and carriers, legume flours have a balanced nutritional profile and excellent functionality as an ingredient in the food industry.
Our range of rice flours is made from the finest raw materials of European origin, processed and milled to obtain different grain sizes, specific for the different fields of application. The functional properties of the rice starch and the total absence of gluten make this product unique.
Pregelatinized starches retain most of the functional properties and viscosity of the original base material.
Our range of vegetable proteins includes an extensive variety such as pea isolates, fava bean protein concentrates, red lentil and yellow pea. Selected from local raw materials they have high functional properties gelling, binding, structuring and texturizing. In fact, the presence of essential and branched amino acids make vegetable proteins highly appreciated as a functional enricher in nutrition.
MILK AND MILK DERIVATIVES
Our range of milk and milk derivatives includes ingredients such as skimmed milk powder spray and skimmed milk powder instant; sweet or demineralized whey powder and lactose, but also products with strong functional characteristics, such as whey proteins at various concentrations, high total milk proteins, obtained by ultrafiltration, whey permeates at various mineral concentrations and protein contents, caseins and caseinates.
Our range of native starches includes starches that do not undergo substantial chemical-physical processing after their extraction and which derive from cereals and vegetables or from tubers. Our offer includes corn, wheat, pea and potato starches. Depending on the gelatinization temperatures and sensory characteristics, each version has its own specific application.
based on potatoes,
CLEAN LABEL STARCHES
From the Emsland Group's EMPURE range, clean label starches are special starches that undergo exclusively physical treatments (mechanical and thermal) which enhance their rheological and mechanical properties, so much so that they can be assimilated to chemically modified starches and used in their place. Available in cooked or pregelatinized versions, with different structural aspects and viscosity of the final gel, depending on the required application.
The fructose used for the production of these syrups comes exclusively from sugar beet. The total absence of GMOs and allergens allows the use of our fructose syrups in all food and confectionery sectors. Variety of these products are available at various concentrations, but also in special blends with sugar syrup and invert sugar.
There are two most popular types of instant coffee in our range, freeze-dried and spray-dried coffee. A 100% Arabica, Robusta or blend with specific organoleptic characteristics. The choice of beans and their proportion in the blend influence the taste, aroma and texture of the coffee.