Cereal based proteins, used as an extender for meat, poultry or fish or as a complete alternative, will provide texture as well as a firm and tender bite and bring effective solution to our customers’ requirements and exigencies.
Functional Properties : Their white colour, tasteless characteristics and quick hydration will make our textured wheat proteins versatile extenders for meat, fish and poultry products.
Vegetable based proteins, used as an extender for meat, poultry or fish or as a complete alternative, will provide texture as well as a firm and tender bite and bring effective solution to our customers’ requirements and exigencies.
Functional Properties : Their light brown colour, tasteless characteristics (independently to the added quantities in the recipe) and quick hydration will make our textured soy proteins versatile extenders for meat and poultry products.
The textured wheat products of Hasenosa, TEXCLASS, are manufactured with a similar process to the one used for the textured wheat or soy proteins.
Functional Properties : The following advantages can be pinpointed: - Good water absorption - Antioxidant capacity (improving than the conservation period of the final product). - Tasteless and odourless product independently to the added quantities in the recipe. - Similar to stabilisers and fats, Texclass develop softening properties lightening the texture of the product and improving the bite. - Accordingly, we can decrease the fat content maintaining the textural characteristics but also adding the concept of a healthier product with less cholesterol following the actual trend of the consumers. - Texclass elaborated from wholemeal flour bring a reasonable quantity of natural fibres with its positive advertising impact on the consumers.
Functional Properties : Their main characteristic is their high water absorption capacity with binding and adherent properties. Available in different grain sizes and colours.
