Texo Pan – Shane Soy

Soy Flours Soy Flow 100 Soy Flow 200 Textured Proteins Texo 50 Texo 300 Texo 101 C Textured Soy Protiens for Beef Products Texo 100 Texo 200 Texo 300 Texo 400 Precooked Vegetable Flours Iso Gel 100 Texo Pan

About Texo Pan

Precooked wheat Flour

General characteristic and benefits:

Gives an instant gel after hydration with a hydration rate of 1:4
Low Moisture content Below 8%

APPLICATIONS

Texo Pan 100 Acts as a replacer for Modified corn starches in all Wheat flour-based application as a cost-effective texturizing solution, due to the starch Pre gelatinization and wheat gluten Thermal Treatment

1-Long Shelf-life cake and Cake mixes:

Increasing batter viscosity and improving over run in product with high Fat percentages
Full Replacement of Modified Corn starch
Can be labeled as Wheat Flour with no E number
Dosage: 1-2 %

2-Thikener in Flour based Soups and sauces

An instant Gelling agent
Maintains Viscosity at hot temperature
Low moisture Levels makes it suitable for Dry soup blends
Low Microbial load makes is suitable for cold processed sauces
Fully enzyme in Active
Dosage: As per desired Final viscosity

3-Bread Improvers

Improving batter viscosity
Improves Gelation during fermentation and baking
Low Moisture level and microbial load
Can act as a partial replacement for Wheat Gluten in Economic Flours

4-Pre dust and batter systems

Highly improves batter Adhesion and eliminates separation
Improves batter Viscosity
Allows an increased pick up of batter