FUNCTIONAL INGREDIENTS - HTS (Roasted pulses flours)

FUNCTIONAL INGREDIENTS - HTS (Roasted pulses flours)

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Roasting process allows for a significant improvement of the raw material taste. This gives a "toasted" flavour to the flours and to the derived finished products, opening the opportunity of using pulses flours in non-traditional preparations, like sweet spreadable creams, sweet baked goods, cookies, pastry products, or vegetable creams and drinks. In general, roasted flours are ideal for preparations where you need to maintain a good protein level, avoiding the problem of the grassy flavour of pulses in finished products. FUNCTIONALITIES: ALLERGEN CONTENT REDUCTION ROASTED ("NUTTY") FLAVOUR ENHANCEMENT IN FINAL PRODUCT PROTEIN ENRICHMENT
MartinoRossi SpA3.1H24MartinoRossi is a mill and ingredients producer from Northern Italy, active for more than fifty years, focused on flours, custom blends and functional ingredients from cereals and pulses, 100% Gluten-free, allergen-free and GMO-free. MartinoRossi lays its foundations on the respect and development of the agricultural realities, investing on quality and safety of raw materials. Cereals and pulses both conventional and organic, transformed into high quality flours, semi-finished products, functional ingredients and custom blends, clean label and allergens free, ideal for the production of pasta, snacks, bakery products and plant-based products. Thanks to its tailor-made attitude, MartinoRossi is able to offer a full customization of the supplied ingredients, according to specific customer requirements (both in terms of grain size and heat-treatment). Native or Heat-Treated flours ideal for pasta making, bakery products and pastry; semi-finished products for corn-flakes or snacks and selected high-quality grains. Functional ingredients conceived to guarantee a "clean" label to final consumers. Flours physically modified through an internal know-how and the use of vegetable fibers create solutions to assist the food industries to achieve a better performance in the finished products. Finally, in an official preview at FIE, MartinoRossi will present the latest innovations introduced in its already extensive range of ingredients for the food industry: naturally extracted protein concentrates, obtained from several plant matrices, making it one of the first Italian companies to have direct control from the field to the extraction of the protein. Unlike isolates, concentration is a process that does not require water or solvent consumption, reflecting our commitment to sustainability. Furthermore, with concentrates, it is possible to significantly reduce sensory factors, making the proteins more 'neutral' and easier to use and making them suitable for various applications ranging from pasta to bakery, from plant-based to breakfast products, emulsions, and sauces. The technology developed allows for the creation of proteins with different protein percentages, enabling their use in various application fields, including, more recently, the nutraceutical sector, by customizing formulations based on customer requirements.

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