Features and benefits:

• protein content not less than 50%
• has the taste and aroma of beef/chicken, which improves the quality of ingredients’ embedding in the finished product
• imitated the structure of muscle fibers of meat
• the use of flavored texturate makes it possible to reduce the amount of spices used in the product recipe
• made from Russian soy, non-GMO
• texturate can be produced with other flavors and aromas (fish, etc)

Application:

• instant soups and noodles, semi-finished products (including semi-finished products in dough), sausage products, plant-based meat and chicken alternatives.

• protein content not less than 50% on dry matter
• hydration 1:3.5, hydration time 5-10 min
• used as a partial replacement for meat raw materials (up to 40% in hydrated form, depending on the product and recipe)
• appearance – flakes, structurally compatible with muscle fibers
• granulometry up to 3 mm in the form of flakes of a fibrous structure
• has a high nutritional value of the protein, which is similar in amino acid composition to the proteins of muscle tissue, which provides a complete replacement of meat raw materials in the recipes of these products

Application:

chopped semi-finished products, semi-finished products in dough, sausage group.

• high protein content – min. 50%
• made from Russian soybeans, non-GMO
• various granulometry: 1-3 mm – small mince, 3-5 mm – large mince, 20-40 mm – chuncks, “balls”, “beef stroganoff”, etc.
• hydration degree — 1:3 – 4.2; hydration rate at t = +2-4°С — 12-15 min (“minced meat”), 30-40 min (for a larger fraction, i.e. “beef stroganoff”)
• dense, elastic structure
• perfectly absorbs taste and imitates the structure of meat
• competitive and affordable price

Application

• sausages
• canned foods
• frozen semi-finished foods
• instant soups/noodles

• high protein content min 45% and affordable price
• hydration rate — 1:3, hydration time — 10 min (t= +2-4°С)
• made from Russian non-GMO soy
• thanks to vegetable fibers in the composition, it’s able to form viscous structures, reducing the amount of additional ingredients in the recipe
• various granulometry: 1-3 mm – small mince, 3-5 mm – large mince
• oil-holding capacity not less than 135%
• dense texture

Application

• sausages
• canned foods
• frozen semi-finished products
• noodles and instant foods

•  alternative to soy texturate for soy-free products
• fits perfectly into semi-finished poultry and fish products due to the light color
• thickens the structure of products
• made from Russian non-GMO wheat
• various colors (TR1 — beige, TR2 — grey) and granulometry are available 1-4mm, 3-5mm
• protein content — 10%
• hydration degree — 1:3 – 4
• hydration rate — 20-40 min (t= +2-4°С)

Application:

• chilled and frozen semi-finished products (nuggets, patties, fish sticks)
• instant soups and noodles
• pates and liverwurst sausages

• alternative to soy or wheat texturate
• doesn’t contain soy or wheat, hypoallergenic
• protein content no less than 23%
• hydration degree — 1:3-4
• hydration rate — 15-20 мин (t= +2-4°С)
• made from Russian non GMO yellow pea
• low glycemic index
• lack of pronounced legumes aftertaste
• rich on vitamins, minerals, contain valuable amino acids

Application

• meat and fish semifinished foods
• plant-based meat and fish alternatives

• due to its high moisture-binding ability (1:4), it is used in multifunctional mixtures for confectionery products (including semi-finished ones)
• increases the yield of finished products due to enhanced moisture-binding ability
• maintains functionality at high temperatures
• when used in streusel crumbs, retains a crispy effect for several days (depending on storage and packaging conditions)
• creates the effect of a higher product compared to the control sample
• reduces crumbling of bakery products
• creates uniform porosity
• allows to create products with light crumb rubber
• the presence of larger fractions in heat-treated cold-swelling flour increases its water absorption capacity, thereby increases the yield of finished products

• reduction of the technological process by 2.5 hours on rye bread and by 1.5 hours on wheat
• no fermentation and proofing required to develop porosity due to gas bubbles
• no molds required — dimensional stability
• possibility of obtaining volumetric-structured raw materials from flour of any baking quality without losing the properties of the carcass and the “source” of pores
• yield increase
• elimination of crumb loss in cut products
• possibility of obtaining a volumetric-structured product from any raw material (vegetable protein, whole grain flour, with additives, …)
• due to more complete gelatinization of starch and protein denaturation — better attack by enzymes

• alternative to soy and wheat texurates
• hypoallergenic, doesn’t contain soy or gluten
• neutral taste and odour (absence of legume aftertaste)
• starch content minimum 60%
• protein content minimum 18%
• high water-binding capacity — 1:3
• made from Russian non-GMO yellow pea