Noodle / Pasta Industry

Overview

Over the years we have developed products for a range of innovative uses in the pasta industry, from protein enrichment to gluten free. Have a browse through our product list below as well as the sample recipe in the tab above and be sure to contact us as we would love to hear from you.

Ingredient Range

Flours, Starches and Binders

Product Description Function / Application
Bindaze Fine Maize binder - Yellow or White Gluten free generally used in combination with other flours
Summer Bind Sorghum Binder - Red or White Gluten free generally used in combination with other flours
Chick Pea Roasted or Raw Gluten free generally used in combination with other flours
Soy Flour Enzyme Active full fat soy flour Gluten free generally used in combination with other flours
Full fat reduced Flavour reduced Soy flour Gluten free generally used in combination with other flours
Wheaten Corn Starch Wheat Starch Commonly used ingredient in the making of noodles
Goldiluxe Yellow Pea Flour Gluten free generally used in combination with other flours
Vegebind P Heat Treated Yellow Pea Flour Gluten free generally used in combination with other flours

Wheat Proteins

Product Description Function / Application
Vital Wheat Gluten Wheat protein Fortification & Process enhancement
EWP 90 Enhanced wheat protein Fortification & Process enhancement
EWP VS101 Enhanced wheat protein Fortification & Process enhancement
EWP S Enhanced wheat protein Fortification & Process enhancement

Soy Proteins

Product Description Function / Application
ISP DC Soy protein Isolate Fortification & Process enhancement Gluten free
ISP 706 Soy protein Isolate Fortification & Process enhancement Gluten free
FSP 50 Functional soy protein Fortification & Process enhancement Gluten free
Soy Flour Defatted Defatted soy flour Fortification & Process enhancement Gluten free

Fibre Products

Product Description Function / Application
Fibre Bind S Soy fibre/protein Fortification & Process enhancement Gluten free