ProTerra® 1200 Series is a dry, unflavored, textured, wheat protein. ProTerra® 1200 Series is kosher certified. 

PROTERRA® 1200 SERIES BENEFITS

It can be used to fully replace meat in the formulation of vegetarian products, or it can be used as an extender in processed meat and poultry products. It mimics the texture and mouthfeel of meat when rehydrated.

Pregel™10 is an instant, native wheat starch that offers convenience by adding thickening properties to a wide range of non-heated foods. 

Pregel™10 offers the functions to used in food is as a fat hold-out agent in doughnuts and similar products.

Pregel™10 is recommeded to use in cake  mixes, éclair/cream puff bases, flat icings and glazes, doughnut mixes, frosting mixes, pancake and waffle mixes, puddings and dessert mixes, breading, batter mixes, breakfast cereals, soups, sauces and gravies applications.

For further details, please see the specification sheet below and contact our local sales representative today!

Arise® 8000 is a clean label wheat protein isolate that is prepared by removing starch from wheat flour and carefully drying the remaining high protein fraction to retain the native viscoelastic properties:

Enhances dough strength, Enhances elasticity, Increases Volume.

Arise® 8000 is highly effective in applications where strength, elasticity, exceptional functionality and high protein content are required.

Arise® 8000 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.

Arise® 6000 is a highly functional and extensible wheat protein isolate that performs in a wide range of food products: Improves dough development, Improves processing tolerance, Increases finished product volume, Increases dough extensibility, Increases textural firmness, Improves tolerance to cooking.

ARISE® 6000 BENEFITS

In fresh, par-baked and frozen bakery applications, Arise® 6000 delivers unique functionality, including extensibility that results in improved symmetry and cell structure, strength to maintain volume, and moisture retention to produce superior finished products with a softer texture.

Arise® 6000 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.