OUR PRODUCTS

Functional Mixes

Humankind has been looking for ways and solutions to remain healthy. Functional foods provide additional benefits on the human physiology and metabolic functions which meant such products can be helpful for reducing the chance of getting sick and might help people to live a longer life. Functional products are high in nutritional value and they are produced according to the needs and demands of the customers. Please, check for more details.

Functional Mixes

Whole Wheat Flour

-Technical Specifications:

Protein: % 12,5 min

Moisture: %14 max

Ash: % 1,4 max

Product Information:

Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal bread. Some regions of the US simply called the bread wheat bread, a comparison to white bread.

Functional Mixes

Whole Rye Flour

-Technical Specifications:

Protein: % 13 min

Moisture: %14 max

Ash: % 1,5 max

 

Product Information:

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is darker in color and stronger in flavor.

Functional Mixes

Brown Mix Flour

-Technical Specifications:

Protein: % 12,5 min

Moisture: %14 max

Ash: % 1,2 max

Product Information:

Brown bread is a designation often given to breads made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee. In Canada, the United Kingdom and South Africa it simply refers to wholemeal or whole wheat bread, except in the Maritimes and New England, where it implies bread made with molasses.

Functional Mixes

Improver

-Ingredients: Flour treatment agent ascorbic acid (E300) enzyme concentrate, heat treated wheat flour for standardization.

Product Information:

  • Higer Volume
  • Longer Shelf life
  • Better dough extensibility
  • Improves browning.

Functional Mixes

Wheat Germ

-Technical Specifications:

Protein: % 21 min

Moisture: %14 max

Ash: % 2,16 max

Product Information:

Wheat germ or wheatgerm is a concentrated source of several essential nutrients, including vitamin E, folate (folic acid), phosphorus, thiamin, zinc, and magnesium, as well as essential fatty acids and fatty alcohols. It is a good source of fiber.White bread is made using flour that has had the germ and bran removed. Wheat germ can be added to protein shakes, casseroles, muffins, pancakes, cereals, yogurt, smoothies, cookies, and other goods.

Functional Mixes

Wheat Bran

-Technical Specifications:

Protein: % 12 min

Moisture: %13 max

Ash: % 7 max

Product Information:

Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.

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