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    Home Bindewald & Gutting Milling Group Ingredients for fresh dough products

    Ingredients for fresh dough products

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    Product description

    all types of fresh dough can be produced

    no protective gas packaging necessary (reduction of packaging costs)

    high enzyme and oxidation stability

    optimal microbiological status

    uniform coloring until the best before date

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    Company information

    Specifications

    Categories Finished Food CategoriesCereal and grain products
    Supplied from Germany
    Certifications Health & Safety; Sustainable Seafood

    More products from Bindewald & Gutting Milling Group

    CIP Flow Optimizer (wheat and rye)

    CIP Flow Optimizer (wheat and rye)

    Low-dust process flour for machine dough kneading. CIP Flow Optimizer is a pure process flour ensuring optimised separation, especially for prolonged dough processing and proofing times. 


    - hydrothermally treated flour (natural food ingredient, does not contain any additives or GMO product)...

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    Baby Food and Dietetic cereal ingredients

    Baby Food and Dietetic cereal ingredients

    according to baby food regulation

    restricted residue and microbiology limits separate raw materials - methods of cultivation and processing

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    Spelt flours and semolina

    Spelt flours and semolina

    Spelt flours and semolina in various granulations

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    Ingredients for Panettone and Stollen

    Ingredients for Panettone and Stollen

    problem-free dough processing

    no spreading of the biscuits

    uniform, crumbly structure

    high contrast crumb / fruits

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    Ingredients for Ruchmehl products

    Ingredients for Ruchmehl products

    very good processing characteristics

    baking without baking agents possible

    fine, glassy - slightly balling crumb, very good freshness properties

    thin, gentle splitting crust

    versatile taste profile

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    Ingredients for instant products

    Ingredients for instant products

    Ingredients for all types of processed grains

    cold and hot viscosities individually controllable easily soluble lump-free applications

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    Ingredients for fresh dough products
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