- BAKERY
Breads, cakes, patisserie, Fibrisol have native starch and fibre-based systems especially designed to improve water retention in bread and crispiness in pastries.
- CHEESE
From clinging dips to honey-like spreads, short spreads to firm elastic blocks, sauces to slices. Fibrisol will select the appropriate emulsifying salt to enable you to produce the desired end-product.
- COATINGS
High performance coating auxiliaries formulated especially to promote adhesion in batters, breaded and other coatings used with pre-cooked and frozen products.
- CURED MEATS
Ingredients for the latest curing requirements and to improve yields and slicing properties in cured meats and cooked ham. Incorporating low-sodium, dry cure, rapid cure, and Wiltshire-style systems.
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- DAIRY
New technology for traditional and E-number free dairy products, utilising combinations of natural ingredients and starch. Specialist systems used in the prodution of low-fat products, ice-cream, frozen desserts, sauces and yoghurts.
- FISH
Fibrisol can provide solutions for coatings and pre-dustings, as well as systems for the improvement of colour, texture and flavour.
- POULTRY
Original solutions for current and future demands for sandwich meats, rotisserie, wafer-thin, breaded, ready-to-roast and easy-baste products.
- VEGETARIAN
A wide range of natural starch, fibre and protein ingredients for the vegetarian sector. Includes specific solutions for extrusion processes and GMO-free products.
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