Products

ARISE® 8200 is a highly functional and moderately extensible wheat protein produced by a unique manufacturing process (patent pending). Its enhanced rheological properties make it a beneficial ingredient in a number of food products such as breads, rolls, buns, flour tortilla, pizza crust, pasta, noodles, pretzels and snack foods. It can partially or totally replace dried egg whites in pasta, layer cakes, pancakes or in predust formulas for deep-fried foods.

STAY SOFT™ 275 is a blend of fungal and bacterial enzymes designed to enhance crumb grain and texture while extending the stale-free shelf life of bread products. It is an edible film packet (Sol-U-PaksTM).

ARISE® 8000 is a wheat protein isolate prepared by removing starch from wheat flour and carefully drying the high protein fraction to retain its native viscoelastic properties. It is highly effective in applications where strength, elasticity, functionality, and high protein content are desired, including breads, rolls, bakery mixes, breakfast cereals, breadings, and snack foods.

ARISE® 5000 is a functional ingredient that provides benefits to various flour-based food products such as breads, buns, pizza dough, bakery mixes, buttermilk biscuits, cookies, crackers, batters, coatings, and snack foods. It can be used as a partial replacement for egg whites, offering gelling properties in bread and rolls, binding abilities in various products, and foaming in items like angel food cake, meringue, muffins, and donuts.

ARISE® 6000 is a highly functional and extensible wheat protein isolate suitable for a wide range of food products, including bread, rolls, pizza crust, pretzels, pasta, noodles, and snack foods. It can also serve as a partial replacement for egg whites, providing gelling properties and binding abilities in various applications.

LEVALL® CA 100 is a food-grade product and complies with the requirements of the current EC Food Additive Regulation, Food Chemicals Codex (FCC), and Codex Alimentarius (JECFA). It has a white color, a powder appearance, and a characteristic odor. It is intended to be used in bakery products and is typically used at a dosage of up to 2% in the final food.

LEVALL® CA 102 is a food-grade product and complies with the requirements of the current EC Food Additive Regulation, Food Chemicals Codex (FCC), and Codex Alimentarius (JECFA). It has a white color, a powder appearance, and a characteristic odor. It is intended to be used in bakery products and is typically used at a dosage of up to 2% in the final food.

SOFT N' MIGHTY 100 is a blend of lecithin-coated wheat gluten, wheat starch, enzymes, and ascorbic acid. It acts as a dough conditioner for bread and roll products, particularly suitable for clean label applications.

LEVALL® Ca 100 is a food-grade product and complies with the requirements of the current EC Food Additive Regulation, Food Chemicals Codex (FCC), and Codex Alimentarius (JECFA). It has a white color, a powder appearance, and a characteristic odor. It is intended to be used in bakery products and is typically used at a dosage of up to 2% in the final food.

LEVALL® Ca 102 is a powdered leavening agent used in food ingredients. It's noted for its odorless quality and is suitable for both vegan and vegetarian foods. Its primary function is to act as a leavening agent, contributing to the rise and texture of baked goods and other food products.