Noodle / Pasta Industry

Sample Recipe

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
Pasta Flour	Pre-gelatinized Maize Blend Flour	Used as a one for one replacer to wheat flour for pasta manufacturing giving good colour and texture.
Pregel Yellow or White Maize Flour	Pre-gelatinized Maize Flour	Used as a thickener to source or dough

Wheat Proteins

Product	Description	Function / Application
Vital Wheat Gluten	Wheat protein	Fortification & Process enhancement
EWP 90eu	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
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