SATIVA – FABATEX
Flours are cooked by hydro-thermal extrusion and are micronized removing bacteria and pregelatatinizing starch.
DESCRIPTION:
Vegetable origins: Pea, faba beans
Pleasant cooked leguminous taste
Particle size from 100μm to 250μm
FUNCTIONALITIES:
Gelification, emulsion, taste, viscosity…
INCORPORATION: 2 – 10%
APPLICATIONS:
Fine-textured sausages, mortadella, kebab, hummus, falafel, extruded snacks, soups, frying batter…