Make a Gluten Free pasta with good processing and eating qualities.
|+ Xanthan and Guar|
A good eating Gluten Free pasta can be produced using Bindaze Yellow (heat treated wholegrain yellow maize flour) in combination with a good protein source, Vegebind P (pre-cooked yellow pea flour). The protein helps to retain moisture and improve the cohesiveness of the pasta dough. Addition of Xanthan Gum and Guar gum also helps to improve the overall resilience of the pasta dough for sheeting, extrusion and general handling of the dough for pasta production.
Gluten Free Pasta Vegebind P by 5%, 10%, 15%
Gluten Free Pasta Vegebind P by 5%
Gluten Free Pasta Vegebind P by 10%
Gluten Free Pasta Vegebind P by 15%
+ 0.5% Xanthan and 0.5% Guar Gum