PRODUCTOS

PRODUCTS

PRODUCT NAME: CHARACTERISTICS:                   APPLICATIONS:

ALILAC^® : Milk Substitute Dairy   substitute for   the bakery     industry.    This product   comes   from   a blend of non fat soy flour, maltodextrins, dairy whey and artificial flavor. Highly nutritional value and low fat. Dough whitener and texture enhancer.

PERLINA^®: Cleaned and Pearled Barley Selected Barley is cleaned and dehulled and polished to obtain a high quality cereal. Used for different products in the bakery industry.

IDEA^®: Enzyme active malt flour Obtained from special dehulled and milled malt, whose enzymes react with wheat flour of bread: amylase and protease. Dough volume improver.

IDEA^®: Rice flour Pre gelatinized. Obtained from a pre-cook and dry rice process to change the structure of the starch. Uncooked flour. Obtained from clean and dehulled white rice.

CORN GRITS & FLOUR Yellow or white corn, degermed and grinded. Excellent product for the production of snacks and as a bakery ingredient.

PRONUTRI^®: Deffated Soy flour pre-cooked or as is.
Obtained from the custom milling of deffated soy flakes, roasted, pressure cooked or as is. It can be used as an ingredient or as raw material for bakery, pharmaceutical or food products.

IDELAC^® :Bakers Dairy Substitute Obtained from sweet dairy whey, vegetal protein, and high quality emulsifier. Dough whitener and   texture enhancer.

PERLINA^®: Pearl Barely flour Pearl Barley, custom grinded. The advantage of this product is the particle size, similar to the wheat flour, which makes it easy to mix with other products. It can be used to produce multigrain bread, either in the dough or as toppings.

PROTOLEG^®
,PROTOVEG^®: Soy textured protein Substitute partially or totally the animal protein at low cost. It is a high nutritional value product that contains from 48% to 52% of high quality protein. Depending on it's size they are classified in:
Protoleg^® large chunks, Protoveg^® burger size, Protoveg^® color added, Pronutri^® 50, meat like.

RIKI-ROZ^®: Fortified Breakfast Cereal Extruded Ready to Eat Cereal, made of the mix ot three cereals: corn, wheat and rice complemented with soy. This mix gives a complete balance of the essential amino acids for the human nutrition.

S.H.T.^®: Egg analog for baking Full fat Roasted Soy flour made of cleaned and dehulled soybeans, grinded and classified. Enriches and replaces partially the egg protein keeping it's physical and chemical properties. It is an optimal product to elaborate bread, cakes. hot cakes, etc.

Sweet Dairy Whey
Spray Dried Homogeneous fine particle, cream color with gentle dairy taste and odor. Comes from deffated milk and spray dried. It is an ideal ingredient in Ice Cream, Candies, dairy products, infant formulas and baking.

^® Trade Mark

ALILAC^® : Milk Substitute	Dairy substitute for the bakery industry. This product comes from a blend of non fat soy flour, maltodextrins, dairy whey and artificial flavor.	Highly nutritional value and low fat. Dough whitener and texture enhancer.
PERLINA^®: Cleaned and Pearled Barley	Selected Barley is cleaned and dehulled and polished to obtain a high quality cereal.	Used for different products in the bakery industry.
IDEA^®: Enzyme active malt flour	Obtained from special dehulled and milled malt, whose enzymes react with wheat flour of bread: amylase and protease.	Dough volume improver.
IDEA^®: Rice flour	Pre gelatinized. Obtained from a pre-cook and dry rice process to change the structure of the starch.	Uncooked flour. Obtained from clean and dehulled white rice.
CORN GRITS & FLOUR	Yellow or white corn, degermed and grinded.	Excellent product for the production of snacks and as a bakery ingredient.
PRONUTRI^®: Deffated Soy flour pre-cooked or as is.	Obtained from the custom milling of deffated soy flakes, roasted, pressure cooked or as is.	It can be used as an ingredient or as raw material for bakery, pharmaceutical or food products.
IDELAC^® :Bakers Dairy Substitute	Obtained from sweet dairy whey, vegetal protein, and high quality emulsifier.	Dough whitener and texture enhancer.
PERLINA^®: Pearl Barely flour	Pearl Barley, custom grinded. The advantage of this product is the particle size, similar to the wheat flour, which makes it easy to mix with other products.	It can be used to produce multigrain bread, either in the dough or as toppings.
PROTOLEG^® ,PROTOVEG^®: Soy textured protein	Substitute partially or totally the animal protein at low cost. It is a high nutritional value product that contains from 48% to 52% of high quality protein.	Depending on it's size they are classified in: Protoleg^® large chunks, Protoveg^® burger size, Protoveg^® color added, Pronutri^® 50, meat like.
RIKI-ROZ^®: Fortified Breakfast Cereal	Extruded Ready to Eat Cereal, made of the mix ot three cereals: corn, wheat and rice complemented with soy.	This mix gives a complete balance of the essential amino acids for the human nutrition.
S.H.T.^®: Egg analog for baking	Full fat Roasted Soy flour made of cleaned and dehulled soybeans, grinded and classified.	Enriches and replaces partially the egg protein keeping it's physical and chemical properties. It is an optimal product to elaborate bread, cakes. hot cakes, etc.
Sweet Dairy Whey Spray Dried	Homogeneous fine particle, cream color with gentle dairy taste and odor. Comes from deffated milk and spray dried.	It is an ideal ingredient in Ice Cream, Candies, dairy products, infant formulas and baking.