Ashland Specialty Ingredients’ Aqualon and Blanose cellulose gums are used in masa flour mixes to improve water absorption and retention in tortilla dough, both cooked and uncooked. Masa flour is sold for home, restaurant and commercial production of tortillas and other masa-based products.
According to the company, the gums enable an increase in water absorption, creating a tortilla with improved texture and extended shelf life.
Online:
www.ashland.com.au
Phone: 02 8603 2300
Phone: 02 8603 2300
Related Products
Loryma Lory Crumb breading ingredient portfolio
The Lory Crumb portfolio includes a number of extrudates in various shapes and colours for...
Acrylerase enzymatic solution to reduce acrylamide levels in soluble coffee products
c-LEcta and ANKA have developed Acrylerase — a new food enzyme to reduce acrylamide in...
GoodMills Innovation Slow Milling range
GoodMills Innovation provides a clean label product portfolio for large-scale bakery products.
