EURODUNA Ingredients for bakery products
| Product | Name | Protein content | Fat content | Application / Description |
|---|---|---|---|---|
| Soy Protein Crispies | Soy Crispies 77 cocoa | 75g/100g | Wide range of application like sweets, ice creme, topings, musli and yoghurt. | |
| Soy Protein Crispies | Soy Crispies 60% | 60 g/100g | / | Crunchy Protein Crispies made from soy protein, rice semolina and soy flour. Gluten-free and versatile in many products. |
| Soy Protein Crispies | Soy Crispies 60% with Cocoa | 60 g/100g | / | Our delicious Soy Protein Crispies with 60% protein and an aromatic cocoa powder coating. Provides color and taste variety in your products especially in combination with our "normal" Soy Protein Crispies. |
| Soy Flour, full fat | DUNASOY 40EA | min. 38 % | max. 25 % | Enzyme active soy flour, with a high urease activity |
| Soy Flour, full fat | DUNASOY 40MT | min. 38 % | max. 25 % | Soy flour moderately toasted, with a nut taste |
| Soy Flour, defatted | DUNASOY 50BT | min. 50 % | max. 1 % | Defatted, toasted Soy flour |
| Soy Protein Crispies | Soy Crispies 80% | 80 g/100g | Crunchy round extrudate made from soy protein and tapioca starch. Gluten-free and versatile in many products. | |
| Soy Grits, full fat | Dunagrits, toasted | min. 38 % | max. 25 % | Toasted full fat grits, with a sweetish nut taste |
| Soy Protein Concentrate | DUNASOY 60F | min. 68 % | max. 1 % | Non functional soy protein concentrate, which has been designed for protein enrichment of foodstuffs. Used in meat processing, bakery and sport nutrition |
| Product | Protein content | Fat content | Application / Description |
|---|---|---|---|
| Butter in blocks | / | min. 82 % | Milk fat product from pasteurised cream |
| Butter Milk Powder, sweet | max. 36 % | max. 8 % | Butter milk powder from sweet butter milk produced in spray coat method. For biscuits and ice cream |
| Lactose | max. 0.5 % | / | Lactose is produced from whey by crystallization. For biscuits, chocolate, sweets, meat products, spice-blends, soups and sauces |
| Skimmed Milk Powder | min. 34 % | max. 1.25 % | Skimmed milk powder is made from fresh cow milk. For biscuits, ice cream, chocolate and sweets |
| Milk Permeate Powder | ca. 3 % | max. 1.5 % | Is a partly demineralized milk-permeate-powder processed out of fresh pasteurized skimmed milk by ultrafiltration and low-heat spray-process. For injections sweets and chocolate |
| Milk Protein Concentrate (MPC85) | min. 85 % | max. 2 % | Produced by ultra filtration and spray drying (low heat). For dietetics, products for athletics, stabiliser and coffee whitener |
| Whey Protein Concentrate (WPC) | up to 80 % | / | Produced by ultra filtration and spray drying (low heat). Application also in sport nutrition |
| Whey Fat Concentrates | / | up to 60 % | Whey fat powder with vegetable fat like coconut or palm, especially for bakery products |
| Whey Permeate Powder | ca. 3 % | max. 1.5 % | By-product of ultrafiltration process |
| Caseinate | min. 94 % | max. 6 % | Sodium/Calcium caseinate is produced from fresh pasteurized milk, to acid casein coagulate and afterwards neutralized. For meat products, toppings, coffee whitener, ice cream powder and food products for athletics |
| Cream Powder 42% | max. 20 % | min. 42 % | Cream milk powder is made from fresh cow milk. For biscuits, ice cream, chocolate, sweets and bakery products |
| Acid Whey Powder | min. 9 % | max. 1.5 % | Acid whey powder is produced from fresh whey from cheese production. Many applications for the food industry |
| Sweet Whey Powder | min. 11 % | max. 1.5 % | Sweet whey powder is produced from fresh whey from cheese production. Many applications for the food industry |
| Full Cream Milk Powder 26% | min. 26 % | min. 26 % | Full cream milk powder is made from fresh cow milk - spray-dried. For biscuits, ice cream, chocolate, sweets and bakery products |
| Anhydrous Milk Fat (AMF) | / | min. 99.8 % | Milk fat product from fresh cream or butter |
| Products | Viscosity | Application / Description |
|---|---|---|
| Guar Gum | 3,500 - 5,500 cps | It is primarily the ground endosperm of guar beans, soluble in cold water. The guar seeds are dehusked, milled and screened to obtain the guar gum |
| Locust Bean Gum | 1,000 - 3,000 cps | Is obtained from the endosperm of the seeds of the carob fruit, after a de-husking, de-germination and milling process. Reduce ice crystallization, soluble in hot water |
| Products | pH-value | Application / Description |
|---|---|---|
| Modified Starches | Modified starches for a wide range of applications. | |
| Tapioca Starch | 5.0 - 7.0 | Starch is received by mechanical separation of starch grains from the remaining components of the Tapioca root, which is further rinsed, purified, dried and sifted |
| Products | pH-value | Content P2 O5 | Application / Description |
|---|---|---|---|
| E341 (Mono-, Di-, Tri-) Calcium Phosphate | Different granulation for bakery improver, acidity regulator and separating agent | ||
| E450 (i) SAPP Sodium Acid Pyrophosphate | 3.7 - 5.0 | min. 63.0 - 64.5 % | White powder, without odour, bitter taste and easy soluble in water |
| Products | Protein content | Fat content | Application / Description |
|---|---|---|---|
| Soy Protein Concentrate | min. 68 % | max. 1 % | Non functional soy protein concentrate, which has been designed for protein enrichment of foodstuffs. Used in meat processing, bakery and sport nutrition |
| Pea Protein | 75 - 85 % | max. 3 % | Pea protein isolate made by high quality non-GMO peas, by the process of isolation, homogenization, sterilization and spray drying |
| Wheat Protein | 75% | Protein concentrate produced by wheat starch, dedication in the bakery industry | |
| Sweet Almond Protein | 45 % | 16 % | For non dairy applications like cheese substitutes, sports nutrition or shakes. |
| Products | Total sugar | Application / Description |
|---|---|---|
| CAROCHOC 2 | ca. 40 % | Produced from the shells of the carob fruit, granulated, roasted and grounded. It has a natural sugar and high natural fibre tannins. As flavouring agent in bakery and beverage industry, in muesli and as substitute of cocoa |
| CAROCHOC 3 | ca. 35 - 40 % | |
| CAROCHOC 4,5 | ca. 30 - 35 % | |
| CAROCHOC 5 | ca. 20 - 25 % | |
| CAROCHOC 6 | ca. 15 - 20 % | |
| CAROCHOC 10 | ca. 5 - 10 % |