GoodMills Innovation will exhibit its portfolio of specialty flours and grain-based functional ingredients at the Gulfood Manufacturing Show in Dubai.
GoodMills’ Snackmaxx range comprises several masa flours, which are ideally suited for the production of gluten-free snacks. For health products with added value, Snow Wheat flour combines the nutritional benefits of whole grain with a very mild taste and light color.
Purafarin HydroSoft, a functional flour, scores with its ability to “clean” product labels. It can replace additives such as emulsifiers, thickeners and technical enzymes, while delivering baked goods with excellent volume and softness.
All are Clean Label and non-GMO ingredients. Additionally, many products may meet Halal and Kosher requirements or may be modified to comply on demand. Visitors to the booth will experience and learn how to successfully meet contemporary and future market requirements with one of the most ancient raw materials available: grain.
Snackmaxx: gluten-free snacksolutions
Masa flours offer excellent processing properties for the production of tortilla chips and taco shells. Thanks to the advanced processing which is based on a special dry milling technology, the dough displays excellent machinability and does not stick to equipment surfaces.
Particle distribution is homogenous and a uniform viscosity ensures consistent dough quality. In the field of snack coatings, the company scores with its huge variety of different premixes, for both savory and sweet coatings.
All premixes are based on starch and thermally treated flours and can be flavored individually. Offering a wealth of product solutions, the premixes can be adjusted to deliver soft, crispy or firm bite properties.
Purafarin HydroSoft: eliminating additives
Able to replace additives such as emulsifiers, thickeners and technical enzymes in a variety of applications, including white breads, deep pan pizzas, pastry products and puff pastries, Purafarin HydroSoft is particularly suitable for clean label products.
White pan breads gain a high volume and a soft and juicy crumb, whereas the use of Purafarin HydroSoft in pizza doughs produces a short bite. A dosage of 4 – 10%, for example, gives deep pan pizza its characteristic appearance.
This functional flour supports the leavening of the yeast and can be used to replace — partly or even completely, depending on the dosage – chemical raising agents. In addition, when producing laminated doughs with Purafarin HydroSoft, bench times become redundant, leading to both time and cost savings.
