Enhances your process robustness and product quality in terms of texture, appearance and shelf life. It will help you reach your nutrition targets like low fat, low sugar, high fiber and minerals enrichment with no compromise on stability and texture.
Key benefits
Product | Benefit | Application |
---|---|---|
GRINDSTED® POWERBake | Strengthens dough Improves volume Increases softness and shelf life |
Bread |
GRINDSTED® SALTLINE | Retains existing processing parameters and reduces salt the cost-effective way | Bread |
GRINDSTED® POWERFlex |
Provides stay-fresh quality Improves flexibility Reduces stickiness |
Tortillas |
GRINDSTED® POWERFreeze | Converts frozen dough into fresh crunchy bread in a cost-effective way | Frozen dough for rolls, croissants and baguettes |
GRINDSTED® JU | Improves mouth-feel Fruit pulp and juice stabilization |
Beverages |
GRINDSTED® FF | Emulsification Viscosity and stability increase Texture modification Controlled setting Fat reduction Cost reduction Improved body and creaminess |
Culinary |
GRINDSTED® WP | Prevents cream plug Improves whipping properties Ensures stable foam for decoration Prevents syneresis from foam |
Whipping cream |
GRINDSTED® Protex | Controlled release of functional agents. Improved machinability and appearance of several applications. |
Multi |
GRINDSTED® Meatline | Improves sensory appeal and juiciness Improves water-binding capacity Reduces purge at storage Enables strong and stable alginate casings for all sausage types Improves slicing properties |
Meat and poultry. |
GRINDSTED® LFS | Provides superior w/o emulsion stability Improves flavor release |
Oils and fats |
GRINDSTED® Aqualine | Improves raw material yield through higher water/fat binding Utilization of trimmings Excellent cooking and freeze/thaw stability |
Fish and seafood |
Application areas
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