Specifications
Modified flours and starches are especially characterized by their modified water absorption and solubility properties. Modified flours and starches
These products, which are also called swelling flours or swelling starch, are especially
characterized by their modified water absorption and solubility properties. The viscosity
of flour-(starch-)and-water suspensions is adjusted to suit customers’ specific needs.
Suitable thermal or mechanical energy input into a mixer and extruder allows
products to be made which are soluble in cold or hot water and which have a wide range
of viscosities. Modified flours and starches are applied in the following products:
After our extrusion cooking
Bakery products Water binders, freshness extenders, binders
Sauces, soups Binders
Meat, fish, sausages Fillers, adhesion promoters, breadings, binders
Desserts Firming agents
Instant beverages Thickeners
Confectionery Flavor carriers
Baby foods Bases, calorie carriers
Feeds Bases in calf rearing
Crude oil production Lining of boreholes
Textiles Upgrading of textile threads
Paper Additives
Building construction Addition in construction chemicals
Adhesives Additives