Finished product areas and applications
- Our flours offer a wide range of applications for bread, rolls and fine pastries.
- Qualities tailored to your needs.
- Native flours for the highest quality standards in traditional baked goods.
- Stamped and dough strip pizzas with high process quality
- Dimensional accuracy
- Individual volume formation possible
- Optimal base structure
- Equivalence or identity principle possible in a wide variety of forms
- Significantly reduced proportion of antinutritive substances
- Reduction of ATIs
- Various granulations – including micronisation
- Debittering
- Optimal, easy dough processing
- Excellent freshness and elasticity
- No cracking
- Hot-extruded dry flatbreads
- High laminating quality
- Excellent process stability
- Distinct volume formation
- even with unbaked frozen products
- Fresh dough or frozen dough pucks
- Precise spreading of the pucks during baking
- Optimal cookie structure
- High dimensional accuracy of baked goods (including precision biscuits)
- Controlled viscosities possible (calibration)
- No stress cracks
- Problem-free processing of the masses without adhesive agglomerates and foam wedge formation
- Delayed staling – slowed retrogradation
- Extended shelf life for packaged goods
- Salt reduction
- Distinctive aroma profile
- Lively dough with high volume development
- All types of fresh dough can be produced
- No protective gas packaging necessary (reduction in packaging costs)
- Distinct enzyme and oxidation stability
- Optimal microbiological status
- Uniform colouring throughout the entire shelf life
- High volume yields without the addition of baking agents
- Very good dough processing
- Characteristic coarse structure
- Pronounced second rise and soft crumb
- High-level bun scoring
- Very few surface and base defects
- Distinct volume formation
- Microfine porosity
- Wide range of hot and cold viscosities possible
- Excellent binding properties
- Optimal frost, thaw and regeneration stability
Finished product areas and applications of the Bindewald & Gutting milling group
- in accordance with baby food regulations
- strict residue and microbiology limits
- separate raw materials – cultivation methods and processing
- Can be used on all types of fruit
- Cold and hot viscosities can be individually controlled
- Easily soluble
- Clump-free application
- Wide range of carrier materials
- Excellent processing properties – high dosing accuracy, no clumping, good pressing properties
- Microbiologically stable, low status
- Unique taste
- Distinct crunchy texture
- High binding power
- Substitute for potato flakes and breadcrumbs
- GMO-free
- Defined breaking behaviour
- Very few surface defects (blistering)
- High dimensional accuracy of the baked goods
- No clogging of the printing moulds
- Secure stacking behaviour
- Distinctive crumb moisture
- Defined pore formation
- Controllable nutritional values
- Enriched with natural fibre and vitamins
- Cold-viscous properties can also be reproduced
- Tortillas
- Snack industry
- Thermally and hydrothermally refined
- Basic flours + toppings
- Reliable toastie volume
- Typical crumb structure with pronounced honeycomb formation
- Precise base formation
- Very good dough processing properties, even with high dough yields
- Easy dough processing
- No spreading of the baked goods
- Uniform, crumbly texture
- High contrast between crumb and fruit
- Wide range of hot and cold viscosities possible
- Pleasant mouthfeel
- Uniform, long-lasting stability
- Cook-stable durum semolina
- Consistent stability and defined mouthfeel
- Uniform extrudability thanks to calibrated granulation
- Defined mass viscosities
- Controllable expansion
- Very good processing properties
- Can be baked without baking agents
- Fine, glassy, slightly crumbly crumb, very good freshness retention
- Thin, delicately crumbly crust
- Versatile flavour profile
- Low-dust process flour supports the natural shine of baked goods
- Low-dust working environment
- Increased plant efficiency
- Reduced cleaning intervals
- Made from thermally refined grain
- Single components
- Improve dough properties
- Promote crispy crust properties
- Round off the flavour profile
- Can substitute cocoa content
