Description
Overview
Produced by controlled enzymatic hydrolysis of rice starch into dextrins and sugars, followed by drying.
Benefits
- Highly soluble
- Neutral flavour
- Low sedimentation
- High carbohydrate availability
- Free-flowing
Applications
Rice Hydrolysed Flour
Produced by controlled enzymatic hydrolysis of rice starch into dextrins and sugars, followed by drying.
Additional information
| Process Type | Hydrolysed Flour |
|---|---|
| Form | Fine Powder |
| Grain Source | Rice |
| Applications | Beverages, Nutritional Products |
Wheat Hydrolysed Flour
Produced by controlled enzymatic hydrolysis of wheat starch into dextrins and sugars, followed by drying.
Roasted Malt Flour
Delivers deeper colour tones and distinctive roasted flavour notes. Produced from specially kilned malted grain.
White/Light Malt Flour – Non-Diastatic
Provides flavour and colour development without enzyme activity. Ideal where fermentation support is not required but enhanced sweetness and aroma are desired.
Malted Wheat Flakes
Steam-cooked and toasted wholegrain malted wheat rolled into flakes of controlled thickness.
White/Light Malt Flour – Diastatic
Enzyme-active malt flour produced from malted barley or wheat to enhance fermentation performance, dough handling and crust colour development.
Kibbled Malted Wheat (Diastatic / Non-Diastatic)
Wholegrain malted wheat steam conditioned and kibbled to provide coarse particle size and visual appeal.