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…

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