We can offer you with alternatives to expensive starches. These Specialist Flours are produced in such a way that they exhibit high degrees of functionality, not associated with normal flour. Unique properties include:

• Rapid and even hydration without lumping.
• Viscosity Stabiltiy as a result of enzyme deactivation.
• High available starch content (water binding).
• Good Emulsification in Cooked Meat Systems.
• Freeze thaw stability in dairy and moderate pH systems.

They make great bases for sauces and soups, and also as a great value filler for emulsified meat systems.