Rusk flour, fine
Functional role: Water binding and structure in dough systems and coatings.
| Parameter | Typical |
|---|---|
| Particle size | < 250 µm |
| Moisture | ≤ 8% |
| Protein | 10–12% |
| Water absorption | 180–220% |
| Shelf life | 12 months |
Four families of ingredient. All of them from side streams.
Published specification, documented origin, lot consistency. Filter by family, or send us the functional requirement and we will tell you whether we have it.
Cereal and bakery fractions
Origin: surplus and rework from industrial bakeries and mills.
Crumb, coarse
Functional role: Coating, topping and texture in breaded and extruded applications.
| Parameter | Typical |
|---|---|
| Particle size | 800–2000 µm |
| Moisture | ≤ 8% |
| Bulk density | 280–330 g/l |
| Shelf life | 12 months |
Toasted cereal fraction
Functional role: Colour, flavour and bulk in dough, fillings and dry blends.
| Parameter | Typical |
|---|---|
| Particle size | < 500 µm |
| Moisture | ≤ 6% |
| Colour (L*) | 48–56 |
| Shelf life | 12 months |
Protein fractions
Origin: Category 3 material from approved establishments, processed under continuous documentation.
Gelatine
Functional role: Gelling, whipping, film forming and texture.
| Parameter | Typical |
|---|---|
| Bloom range | 120–260 |
| Viscosity | 3.0–4.5 mPa·s |
| Moisture | ≤ 12% |
| Ash | ≤ 2% |
| pH (6.67% solution) | 4.5–6.0 |
Hydrolysed protein
Functional role: Binding, emulsion support and protein enrichment in low-viscosity systems.
| Parameter | Typical |
|---|---|
| Protein (dry basis) | ≥ 90% |
| Average molecular weight | 2,000–5,000 Da |
| Solubility | > 99% in cold water |
| Moisture | ≤ 8% |
| Ash | ≤ 4% |
Emulsifiers and functional lipids
Origin: refining and processing fractions from oil and fat operations.
Lecithin fraction, fluid
Functional role: Emulsion stability, viscosity control and release.
| Parameter | Typical |
|---|---|
| Acetone insolubles | ≥ 60% |
| Moisture | ≤ 1% |
| Acid value | ≤ 30 mg KOH/g |
| Viscosity (25 °C) | 8,000–12,000 mPa·s |
Distilled mono- and diglycerides
Functional role: Crumb softening, aeration and fat crystal control.
| Parameter | Typical |
|---|---|
| Monoglyceride content | ≥ 90% |
| Free glycerol | ≤ 1.5% |
| Melting point | 60–70 °C |
| Iodine value | ≤ 3 |
Carriers, fibres and bulking agents
Origin: fibre and vegetable side streams from processing and pressing operations.
Fibre carrier, neutral
Functional role: Liquid loading, free flow and dosing accuracy in dry blends.
| Parameter | Typical |
|---|---|
| Total dietary fibre | ≥ 70% |
| Oil holding capacity | 3–5 g/g |
| Moisture | ≤ 8% |
| Bulk density | 200–260 g/l |
Bulking agent, fine
Functional role: Volume, flow and cost management in powder systems.
| Parameter | Typical |
|---|---|
| Particle size | < 180 µm |
| Moisture | ≤ 7% |
| Bulk density | 350–420 g/l |
| Angle of repose | 32–38° |
Not seeing it?
Send us the functional requirement and the system it has to work in. If we do not have it, we will say so.