Functional flours
GEMEF Industries is a producer of functional flours:
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Bean flour
- GMO free, rich in proteins, with a strong lipoxygenasic activity, bean flour stands as an excellent alternative to soya. In bread making, its advantages is mainly an improvement in dough machinability, an increase in fermentation capacity and a spectacular effect of whitening the soft part of the bread.
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Malted wheat flour
- Manufactured from selected malted flours chosen for their enzymatic potency, the malted wheat flour is rich in alpha-amylases, acts on the volume and aspect of breads. It also improves the texture of the soft part.
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Toasted malted wheat flour
- A malted wheat flour with a toasted flavour, it enhances the taste and colour of breads and biscuits.
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Rice flour
- Produced by an exclusive milling of selected rice varieties, rice flour has valuable qualities, technological, functional and organoleptic, that makes it a first choice component in foods preparations: dough flouring, texturing agent for biscuit mix, viscosity enhancer for sauces…
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Vegetable protein concentrate
- Our concentrate with a 55% protein content is issued from French faba beans that are guaranteed GMO free.
VARIOUS INGREDIENTS FOR BREAD MAKING