Glutenfree Food Ingredients - grain products

Ingenieurbüro Weiss

White-Star GmbH

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fax +49 8281 5102

Gluten free ingredients	organic	glutenfree	info

Granted gluten free! Less than 20 mg/kg gluten content according to Regulation (EU) 828/2014. Suited for gluten suffering people, baby food and infant nutrition.
Bran (stabilized cereal brans)
rice bran	-	✓
soya bran	-	✓
Cereal Grains and Seed
amaranth	✓	✓	Amaranth Basic food of the Incas and the Aztecs. Very high magnesium content (330g/100g), but also calcium, iron and zinc. Amaranth is gluten-free and contains 14 - 16% of high essential protein which is exceptionally rich in lysin and methionine.
buckwheat	✓	✓	Buckwheat provides a pleasant nutty taste and is rich in amino acids, B-vitamins and minerals - particularly iron, magnesium, copper. Its flavanoid Rutin is preventative against hypertension and arteriosclerosis. Buckwheat is gluten-free and increasingly used in foods for celiac disease suffering people. Flakes are an important ingredient in baby food production.
flax (linseed)	✓	-	Flax (linseed) flour Flax is rich in proteins, vitamins and minerals. The oil content is high in unsaturated fatty acids.
millet	✓	✓	Millet (sorghum) has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine. Millet products are gluten-free and well-suited for foods to celiac disease suffering people. In Ethiopia, the variety teff is the most important food crop.
quinoa	✓	✓	Quinoa (Chenopodium quinoa) is, similar to amarant, a gluten-free pseudocereal, suitable for the gluten-intolerant nutrition. It is only restrictedly suggested for baby and infants nutrition by the reason of saponins that occur on the quinoa hulls. Quinoa has aplenty of very essential proteins (lysine), and a high content of the vits B2 and E, as also calcium, magnesium, iron and zinc.
rice (long-grain, round-grain)	✓	✓
» teff (white or brown)	✓	✓
Dietary Fibres
apple fibre	✓	✓	Apple Fibre is rich in soluble (pectins) and insoluble dietary fibre. Typically, it is used for baked goods and fillings to enhance quality, texture and longlasting freshness. Apple fibre can bind high amounts of water, helping to increase volume und to reduce product costs. Usually, the doughs require insignificantly more kneading time and a longer rest. Our regular and organic apple fibres are gluten-free (<10 mg/kg) and well-suited for babyfood and nutrition for celiac disease suffering people.
» oat fibre	-	<10 ppm	AOF - Advanced Oat Fibre Advanced Oat Fibre is pure dietary fibre (95% TDF) from oats, designed for the food and baking industry: fine powdered, neutral, and with surpassing high water binding and emulsifying power. Small addition already provides exceptional effects, as well in technical, economical and quality terms. Technical advantages at a glance: • stable moisture retention • improves freshness and shelf-life • enhances textureand stability • excellent emulsifying properties • increases elasticity and processability of doughs • prevents moisture loss and ice crystals at freezing • for fibre addition and calories reduction AOF is added to baked goods to strengthen the texture, maintaining a soft and tender crumb and high volume yield. Advanced oat fibre and organic AOF are gluten-free (<10 mg/kg) and well-suited for babyfood and nutrition for celiac disease suffering people.
» psyllium	-	✓
rice bran	-	✓
soya bran	-	✓
Flakes (cereal based)
buckwheat	✓	✓	Buckwheat provides a pleasant nutty taste and is rich in amino acids, B-vitamins and minerals - particularly iron, magnesium, copper. Its flavanoid Rutin is preventative against hypertension and arteriosclerosis. Buckwheat is gluten-free and increasingly used in foods for celiac disease suffering people. Flakes are an important ingredient in baby food production.
corn (maize)	✓	✓	Corn (maize) flour high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
millet	✓	✓	Millet (sorghum) has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine. Millet products are gluten-free and well-suited for foods to celiac disease suffering people. In Ethiopia, the variety teff is the most important food crop.
» teff	✓	✓
Flours & Grits
amaranth	✓	✓	Amaranth Basic food of the Incas and the Aztecs. Very high magnesium content (330g/100g), but also calcium, iron and zinc. Amaranth is gluten-free and contains 14 - 16% of high essential protein which is exceptionally rich in lysin and methionine.
buckwheat	✓	✓	Buckwheat provides a pleasant nutty taste and is rich in amino acids, B-vitamins and minerals - particularly iron, magnesium, copper. Its flavanoid Rutin is preventative against hypertension and arteriosclerosis. Buckwheat is gluten-free and increasingly used in foods for celiac disease suffering people. Flakes are an important ingredient in baby food production.
corn (maize)	✓	✓	Corn (maize) flour high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
flax (linseed)	✓	-	Flax (linseed) flour Flax is rich in proteins, vitamins and minerals. The oil content is high in unsaturated fatty acids.
lupin flour	-	✓
maize (corn)	✓	✓	Corn (maize) flour high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
millet	✓	✓	Millet (sorghum) has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine. Millet products are gluten-free and well-suited for foods to celiac disease suffering people. In Ethiopia, the variety teff is the most important food crop.
polenta (maize grits)	✓	✓	Corn (maize) flour high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
quinoa	✓	✓	Quinoa (Chenopodium quinoa) is, similar to amarant, a gluten-free pseudocereal, suitable for the gluten-intolerant nutrition. It is only restrictedly suggested for baby and infants nutrition by the reason of saponins that occur on the quinoa hulls. Quinoa has aplenty of very essential proteins (lysine), and a high content of the vits B2 and E, as also calcium, magnesium, iron and zinc.
» teff flour (white or brown)	✓	✓	Teff: gluten-free whloemeal (integral) ingredients Teff and its derivatives are only processed and offered as granted gluten-free (max. 20 mg/kg gluten) wholemeal ingredients, and thus include the full scope of essential vitamins and minerals. Find more information about teff and its valuable constituents at teff pages.
Fruit Fibres
apple fibre	✓	✓	Apple Fibre is rich in soluble (pectins) and insoluble dietary fibre. Typically, it is used for baked goods and fillings to enhance quality, texture and longlasting freshness. Apple fibre can bind high amounts of water, helping to increase volume und to reduce product costs. Usually, the doughs require insignificantly more kneading time and a longer rest. Our regular and organic apple fibres are gluten-free (<10 mg/kg) and well-suited for babyfood and nutrition for celiac disease suffering people.
Oat Fibre
» AOF oat fibres	-	<10 ppm	AOF - Advanced Oat Fibre Advanced Oat Fibre is pure dietary fibre (95% TDF) from oats, designed for the food and baking industry: fine powdered, neutral, and with surpassing high water binding and emulsifying power. Small addition already provides exceptional effects, as well in technical, economical and quality terms. Technical advantages at a glance: • stable moisture retention • improves freshness and shelf-life • enhances textureand stability • excellent emulsifying properties • increases elasticity and processability of doughs • prevents moisture loss and ice crystals at freezing • for fibre addition and calories reduction AOF is added to baked goods to strengthen the texture, maintaining a soft and tender crumb and high volume yield. Advanced oat fibre and organic AOF are gluten-free (<10 mg/kg) and well-suited for babyfood and nutrition for celiac disease suffering people.
Pregelatinised Flours
corn (maize) flour	✓	✓	Corn (maize) flour high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
Stabilisers/Thickeners
pregelatinised flours	✓	✓
» psyllium	-	✓
Wholegrain Flours (integral)
amaranth	✓	✓	Amaranth Basic food of the Incas and the Aztecs. Very high magnesium content (330g/100g), but also calcium, iron and zinc. Amaranth is gluten-free and contains 14 - 16% of high essential protein which is exceptionally rich in lysin and methionine.
buckwheat	✓	✓	Buckwheat provides a pleasant nutty taste and is rich in amino acids, B-vitamins and minerals - particularly iron, magnesium, copper. Its flavanoid Rutin is preventative against hypertension and arteriosclerosis. Buckwheat is gluten-free and increasingly used in foods for celiac disease suffering people. Flakes are an important ingredient in baby food production.
corn (maize)	✓	✓	Corn (maize) flour high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
kamut	✓	-
millet	✓	✓	Millet (sorghum) has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine. Millet products are gluten-free and well-suited for foods to celiac disease suffering people. In Ethiopia, the variety teff is the most important food crop.
quinoa	✓	✓	Quinoa (Chenopodium quinoa) is, similar to amarant, a gluten-free pseudocereal, suitable for the gluten-intolerant nutrition. It is only restrictedly suggested for baby and infants nutrition by the reason of saponins that occur on the quinoa hulls. Quinoa has aplenty of very essential proteins (lysine), and a high content of the vits B2 and E, as also calcium, magnesium, iron and zinc.
rye	✓	-
» teff (white or brown)	✓	✓