Binders and hydrolyzed flours
All the benefits of cereals in your products
Discover the essence of wholesome cereals in our wide range of innovative ingredients designed to enhance your formulations. Our binders, made from pre-gelatinized flours sourced from wheat, rice, and oat, offer a 100% natural and healthy alternative to traditional binders. Explore our hydrolyzed flours derived from oat, wheat, and rice, imparting a natural sweet taste to your products without the need for added sugars. Ideal for various applications, including baby foods, dairy products, breakfast cereals, and baked goods.
Product sheetBinders
Pre-gelatinized flours from wheat, rice and oat, substitute your existing binders by a 100% natural and healthy ingredient (no E number). With their unique functional properties, they provide an optimal taste, texture and firmness to hot or cold preparations. Products with different levels of viscosity can be supplied. Belourthe can develop tailor made pregelatinized flours.
Main applications:
- Baby foods
- Culinary: sauces, béchamel, soupes, instant meals
- Porridges
- Other: instant flours, ...
Benefits:
- Natural and healthy
- Optimal consistency
- Perfect water absorption during cooking
- Clean labeling: no additives
- Gluten free products ensured by rice binder
- Bringing fibers in your formulations
- Keep nutritional characteristics of cereal flours
Range:
- Binder rice to rice flour
- Binder wheat to wheat flour
Hydrolyzed flours
Hydrolyzedflours (oat, wheat, rice) provide a natural sweet taste to your product. These ingredientsare suitable to replace all or part of the sucrose in many formulations.
The addition of hydrolyzed flours in your product doesn’t influence its structure and viscosity.
Main applications:
- Baby foods
- Dairy products, chocolate drinks, soya milk, juices, sports drinks
- Breakfast cereals, biscuits, cakes, cookies, cereal bars, mueslies,...
Benefits:
- Natural and healthy
- Sweet taste without added sugar
- No influence on the viscosity of your product
- Clean labelling: no additives, no added sugar or less sugar
- Better digestibility
- Keep nutritional characteristics of cereal flours
Range:
- Rice base to partially hydrolyzed rice flour
- Wheat base to partially hydrolyzed wheat flour
- Rice corn base to partially hydrolyzed rice flour, corn flour
- Oat base to partially hydrolyzed whole oat flour
- 3 cereals base to partially hydrolyzed wheat flour, rice flour, oat flour
- 8 cereals base to partially hydrolyzed wheat flour, rice flour, corn flour, oat flour, barley flour, rye flour, millet flour
Our R&D Department can also help you with the formulation of your products, and we can develop tailor made ingredients.
They trust us for their ingredients:
