Pre-gelatinazed flours (Binders)

THE solution to substitute your existing binders (starch, for example) by a 100 % natural and healthy ingredient, with the additional advantage that you have a clean labeling (no E number)

Using the cereals roller drying technology, we produce natural binders, which are pre-gelatinized flours from wheat, rice, whole oat or whole wheat. With their unique functional properties they provide an optimal taste and texture.
These natural ingredients enable techno-functional developments for numerous food applications like sauces (béchamel, in ready-meals products), marinades, soups, snacks, breakfast cereals, dairy products, infant cereals, baby-food products,...
They help maintain structural consistency and deliver an appealing appearance..
They provide excellent water absorption during manufacturing and cooking. This helps enhance texture and firmness..
Our binders are suitable for vegetarian products.

We can supply products with different level of viscosity and develop tailor made pre-gelatinized flours

BINDER WHEAT 161 & BINDER WHEAT 157

Applications:

• Sauces
• Soups
• Ready-meals
• Instant Flours
• Dairy products
• Baby-Food applications

BABYFOOD QUALITY AVAILABLE

BINDER RICE 111 & BINDER RICE 121 GLUTEN-FREE

Applications:

• Ready-meals
• Soups
• Instant Flour
• Dairy products
• Every type of GLUTEN-FREE product
• Baby-Food applications

BABYFOOD QUALITY AVAILABLE

OAT FLAKES 203

100 % Whole Oat Flour, which brings a high percentage of fibers

Applications:

• Instant flours

Benefits:

Bringing in fibers in different formulations (biscuits, breakfast cereals)

Providing the health benefits of the beta-glucans (soluble fibers present in oat, which have a positive effect on cholesterol, control of the blood pressure, the glycolic index and the weigh control)

WHOLE WHEAT 178

100 % Whole wheat flour, which brings a high percentage of fibers

Applications:

• Instants flours

Bringing in fibers in different formulations (biscuits, breakfast cereals)

Hydrolyzed flours (with minimum 80 % of hydrolyzed flour)

Belourthe has a specific hydrolyzing line that is able to hydrolyze flours in different dextrose equivalent (from 5 to 45 DE).
Some specific enzymes cut the starch in certain conditions, to produce glucose, maltose, maltotriose,…
The production of mono and disaccharides gives naturally a nice sweet taste and is interesting to replace all or a part of the sucrose in many formulations.
Because a minimum of 80 % of the flour is hydrolyzed, the starch isn’t able to produce viscosity anymore, so the hydrolyzed cereals have very low viscosity. There is no impact on the structure and the appearance of the finished product. Belourthe proposes different hydrolyzed cereals, with different DE values. The higher the DE value is the higher is the presence of some mono and disaccharides. The choice of the hydrolyzed cereals depends then on your applications.

WHEAT BASE 154 80 % of hydrolyzed wheat flour with a DE 15 -18 on the finished product

Applications:

• Baby food products (Baby-Food Quality available)
• Dairy and soya products
• Breakfast cereals
• Soft drinks
• Baked products

Benefits:

• Better GI index
• Good Sweet taste without added sugar
• Source of proteins and fibers
• No influence on the viscosity of the product
• Improves the digestibility of the product
• Clean labeling (no additives)
• Improved nutrition and natural goodness
• Interesting claims : no sugar added, less sugar...