Innosense process functional flours are developed by uniquely combining Limagrain Ingredients' cereal know-how (via our variety selection) and heat treatment know-how.
This process is used to develop special functional flours (viscosity, water retention, granulometry, etc) which improve product characteristics during the production of finished products.
These functional flours are available with a wheat, corn, rice or pulse base.
Limagrain Ingredients's range of functional flours optimises the characteristics of doughs and sauces during production of finished products. Better flow for perfect uniformity, better viscosity to avoid sticking, resistance to freezing-defrosting or sterilisation processes, etc.
The functional flour range is a 100% Clean Label "flour" solution in the composition of the finished product.
To meet the strictest microbiological requirements, bacteriological quantities are more than 20 times lower than in native flour. They also offer unrivalled stability during shelf life thanks to the 100% deactivation of the enzymes responsible for rancidity.
This functional bean flour guarantees optimal flow and easy use in extrusion.
This functional wheat flour improves product hydration for greater softness and optimal shelf life.
This functional wheat flour stabilised at a very low microbiological level is ideal for dusting and prevents dough from sticking (blockages, line stoppages, etc.)
