|
|
|
|
|
|
|
|
Confectionary
Cakes,
cookies, wafers - effect – taste improvement in
fillers & base, calories reduction, improvement of texture and product
structure. PectoCELL™AC025N , NutriCELL™ OC025R1
Liquid
covers (milky basis, nut creams, choco creams) - effect – improvement of taste, flexibility and structure
of product. NutriCELL™ OC025R1
Jelly
candies – partial replacement of expensive gelling
agents (pectin or carrageanan) in non gelatin candies, recipe cost
reduction. PectoCELL™ AC025N
|
|
|
|
|
|
Meat products
Luncheon
meats –
addition of 1,5% of oat fibre preparation prevents creation of effluence
during production and storage. Additionally improves consitency of product
and its succulency. NutriCELL™ OC025R3
Sausages
– addition of 2% of oat fibre preparation allows to decrease fat content
without change of taste. Additionally improves sausage structure making it
more flexible. Reduces recipe cost. NutriCELL™ OC025R1
Hamburgers
– addition of 2-6% of oat fibre preparation improves structure and
compactness of hamburger, allows to reduce fat without taste change.
NutriCELL™ OC025R3.
|
|
|
|
|
|
Sauces,
Ketchups, Mustards
Partial
replacement of thickener (modified starch) by oat fibre preparation brings
up to 50% savings (it means that thickener in product costs half price),
and improves product structure.
Recommended dosage of oat fibre preparation in products :
Tomato
sauces: from 5 kg to 10 kg in 1000 kg – partially replaces
starch , brings volume effect, improves thickness, reduces sliminess.
NutriCELL™ OC025R1
Mustards:
from 15 kg to 30 kg in 1000kg – binds water, brings volume effect.
NutriCELL™ OC025R3
|
|
|
|
|
|
Bread
Bread - stuffs –
Fibre preparations added to dough are making it softer in comparison to
dough without fibre. Due to water binding ability of fibres it is necessary
to add more water to dough. Recommended dosage: from 2% to 24% according to
desired effect.
Bread
- effect - increased shelf-life, addtion of fibre filler reducing, bread
stays soft longer, is less susceptible to crumbling. Adding more than 10%
of fibre creates additional wholesome effect. PectoCELL™AC025N , NutriCELL™
OC025R3
Wholegrain
bread, crackers, wafers - effect - calories reduction ,
improved water binding, volume increase. PectoCELL™AC025N , NutriCELL™
OC150R31
Spongy
cakes, rolls - effect - fat reduction , longer shelf-life,
better colour and taste. PectoCELL™AC025N , NutriCELL™ OC025R3
Gluten
free products - effect - product structure improvement.
PectoCELL™AC025N , NutriCELL™ OC025R3
Cakes,
cookies and pies - effect - taste improvement of pies
fillers and base, calories reduction, product structure improvement.
PectoCELL™AC025N , NutriCELL™ OC025R1
|
|
|
|
|
|
Extruded
Products
Even
small amount of oat fibre preparation added dramatically increases fibre
content in finish product, almost without change of taste.
Improves product structure making it lighter
and more fluffy.
Doesn’t change extrusion process characteristics. NutriCELL™ OC150R31
|
|
|
|
|
|
Coatings
and Powders
Addition of oat fibre preparation to coating and replacing some of starch
allows frying coated product in higher temperatures.
Additionally, beautiful golden colour
of product will grab your clients attention. NutriCELL™ OC150R31
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
