FHT Pre-Gelatinized Flour

The most advanced production line in the world

What is FHT
Pre-Gelatinized Flour?

FHT Pre-Gelatinized Flour stands out among standard flours due to its ability to gel, which is the result of an advanced treatment process.

In contrast to flours that are only subjected to thermal processing and drying, pre-gelatinized flour has significantly altered physicochemical and rheological parameters. The water absorption and viscosity of FHT flour reach levels not achievable by traditional flours, allowing for spectacular results in final products.

Properties of FHT Pre-Gelatinized Flour

FHT Pre-Gelatinized Flour is distinguished by its very high water absorption and low moisture content, which translates into higher efficiency in use.

Increased microbiological purity guarantees product safety and a longer shelf life.

The product achieves high viscosity, even above 2000 AU, through the deactivation of the alpha-amylase enzyme.

The gluten in FHT flour is partially denatured, indicating a change in the protein’s internal structure.

APPLICATIONS OF FHT PRE-GELATINIZED FLOUR

FHT Pre-Gelatinized Flour finds wide application in various branches of the food industry. Its unique properties make it an ideal choice for producing many products, including coatings, fillings, thickeners, and fillers.

Ideal Coating

FHT flour performs excellently in coating production, ensuring crispness and long-lasting stability of the coating, which does not fall off during frying and baking.
Modified Starch Substitute

Thanks to its gelling properties, FHT flour can replace chemically modified starch in instant products, providing a natural thickening effect.
Meat Filler

FHT flour enhances the structure and consistency of meat products, acting as a filler and stabilizer, thus increasing yield and cohesion in meat products.
Sauce and Filling Thickener

Due to its high viscosity, FHT flour is an ideal thickener for sauces and fillings, preventing leakage and ensuring perfect consistency.
Dusting Agent on the Production Line

FHT flour inhibits the growth of microorganisms, making it an excellent choice as a dusting agent on the production line, ensuring microbiological safety.
Additive to Flour for Bread and Confectionery Production

It significantly increases the water absorption of the flour, impacting the economics of production. It improves the dough’s elasticity, making bread and confectionery products fluffier and giving them greater volume.