| oat bran | ✓ | - |
- Oat Bran
- consists of the valuable hulls and envelope zones of oat grains, including the germ. Thus it is well designed to increase fibre and protein content of cereal foods, as well as the content of minerals, vit B1 and vit E. Oat bran supports thedigestion, helps to relieve constipation and reduces the risk of diverticular disease. Additionally, it effectively contributes to reduce the blood cholesterol level.
- In order to preserve the essential constituents over a min. 12 months shelf-life period, oat bran is hydrothermal stabilized at production prcess.
|
| rice bran | - | ✓ | |
| soya bran | - | ✓ |  |
| wheat bran | ✓ | - |
- Wheat Bran
- hydrothermal stabilized to preserve the essential constituents over a min. 12 months shelf-life period.
- High in arabinoxylan oligosaccharides (axos), soluble fibres from the cell walls. Arabinoxylans are prebiotica and stimulate the growth of useful intestinal bacteria, like bifidobacter [f.32]. They are linked to polyphenols and offer a strong antioxidant effect.
- Dietary fibres, minerals (primarily magnesium, zinc, copper, manganese, potassium, iron, phosporous) and vitamins (primarily niacin and further B-vits) are very high.
- 100 g wheat bran contain -
as % of the daily demand (rdi):
- dietary fibre - 150%
iron - 100%
magnesium - 300%
potassium - 80%
cinc - 90%
manganese - 460%
selenium - 250%
vit. B1 - 40%
vit. B2 - 40%
vit. B6 - 110%
vit. E - 30%
niacin - 110%
pantothenic acid - 50%
folic acid - 25%
|
| 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.
|
| barley | ✓ | - |
- Barley
- has a high dietetic fibre content, but also minerals like iron, zinc and manganese.
|
| 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.
|
| greenspelt | ✓ | - |
- Green spelt
- is the unripened harvested and kiln-dried, shiny-green spelt wheat grains.
- It contains plenty of magnesium, iron, zinc and manganese.
|
| kamut | ✓ | - | |
| linseed (flax) | ✓ | - |
- 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.
|
| oats | ✓ | - |
- Oats
- Oats are recognized high-valuable because of the high amount of essential amino acids, unsaturated fatty acids, but also vitamins (B complex, biotin and vit K), minerals and trace elements (magnesium, iron, zinc, copper).
- Oatmeal is suggested for curing gastrointestinal disorders in a dietetic manner.
|
| 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) | ✓ | ✓ | |
| rye | ✓ | - | |
| spelt | ✓ | - | |
| » teff (white or brown) | ✓ | ✓ | |
| wheat | ✓ | - | |
| 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 bran | ✓ | - |
- Oat Bran
- consists of the valuable hulls and envelope zones of oat grains, including the germ. Thus it is well designed to increase fibre and protein content of cereal foods, as well as the content of minerals, vit B1 and vit E. Oat bran supports thedigestion, helps to relieve constipation and reduces the risk of diverticular disease. Additionally, it effectively contributes to reduce the blood cholesterol level.
- In order to preserve the essential constituents over a min. 12 months shelf-life period, oat bran is hydrothermal stabilized at production prcess.
|
| » 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 | - | ✓ | |
| wheat bran | ✓ | - |
- Wheat Bran
- hydrothermal stabilized to preserve the essential constituents over a min. 12 months shelf-life period.
- High in arabinoxylan oligosaccharides (axos), soluble fibres from the cell walls. Arabinoxylans are prebiotica and stimulate the growth of useful intestinal bacteria, like bifidobacter [f.32]. They are linked to polyphenols and offer a strong antioxidant effect.
- Dietary fibres, minerals (primarily magnesium, zinc, copper, manganese, potassium, iron, phosporous) and vitamins (primarily niacin and further B-vits) are very high.
- 100 g wheat bran contain -
as % of the daily demand (rdi):
- dietary fibre - 150%
iron - 100%
magnesium - 300%
potassium - 80%
cinc - 90%
manganese - 460%
selenium - 250%
vit. B1 - 40%
vit. B2 - 40%
vit. B6 - 110%
vit. E - 30%
niacin - 110%
pantothenic acid - 50%
folic acid - 25%
|
| barley | ✓ | - |
- Barley
- has a high dietetic fibre content, but also minerals like iron, zinc and manganese.
|
| 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.
|
| oatmeal | ✓ | - |
- Oat flakes - oatmeal
- rich in B-Vitamins, biotin and vitamin K, as well in minerals and trace elements, all above magnesium, iron, zinc and mangananese.
- Oatmeal is high in essential amino acids and unsaturated fatty acids, and is recommended for curing gastrointestinal disorders.
|
| rice | ✓ | ✓ | |
| rye | ✓ | - | |
| spelt | ✓ | - | |
| » teff | ✓ | ✓ | |
| wheat | ✓ | - | |
| 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.
|
| barley | ✓ | - |
- Barley
- has a high dietetic fibre content, but also minerals like iron, zinc and manganese.
|
| 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.
|
| greenspelt | ✓ | - |
- Green spelt
- is the unripened harvested and kiln-dried, shiny-green spelt wheat grains.
- It contains plenty of magnesium, iron, zinc and manganese.
|
| kamut | ✓ | - | |
| lupin flour | - | ✓ | |
| maize (corn) | ✓ | ✓ |
- Corn (maize) flour
- high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
|
| malt flours | ✓ | - | |
| 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.
|
| oats | ✓ | - |
- Oats
- Oats are recognized high-valuable because of the high amount of essential amino acids, unsaturated fatty acids, but also vitamins (B complex, biotin and vit K), minerals and trace elements (magnesium, iron, zinc, copper).
- Oatmeal is suggested for curing gastrointestinal disorders in a dietetic manner.
|
| 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.
|
| rice | ✓ | ✓ | |
| rye | ✓ | - | |
| spelt | ✓ | - | |
| » 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.
|
| wheat | ✓ | - | |
| wheat sprouts powder | ✓ | - |
- Wheat Germ
- Wheat germ and de-fatted wheat germ powder deliver a unique proposition by providing protein, fiber, nutty taste and texture. The multidimensional ingredients offer more than 26% protein, 15% fiber and a multitude of vitamins and minerals. Thus improve nutrition, enhance the flavor and enrich texture.
- White-Star wheat germ is ideal for use in bagels, breads, cereals, cookies, crackers, donuts, granola mixes, pretzels, snack bars and tortillas. It helps bakers and snack manufacturers to meet today's demands for full flavor foods that are rich in protein and fiber.
|
| » 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.
|
| » FiberGold | - | - | |
| oat bran | ✓ | - |
- Oat Bran
- consists of the valuable hulls and envelope zones of oat grains, including the germ. Thus it is well designed to increase fibre and protein content of cereal foods, as well as the content of minerals, vit B1 and vit E. Oat bran supports thedigestion, helps to relieve constipation and reduces the risk of diverticular disease. Additionally, it effectively contributes to reduce the blood cholesterol level.
- In order to preserve the essential constituents over a min. 12 months shelf-life period, oat bran is hydrothermal stabilized at production prcess.
|
| stabilized wheat sprouts (germs) | ✓ | - |
- Wheat Germ
- Wheat germ and de-fatted wheat germ powder deliver a unique proposition by providing protein, fiber, nutty taste and texture. The multidimensional ingredients offer more than 26% protein, 15% fiber and a multitude of vitamins and minerals. Thus improve nutrition, enhance the flavor and enrich texture.
- White-Star wheat germ is ideal for use in bagels, breads, cereals, cookies, crackers, donuts, granola mixes, pretzels, snack bars and tortillas. It helps bakers and snack manufacturers to meet today's demands for full flavor foods that are rich in protein and fiber.
|
| wheat sprouts powder | ✓ | - |
- Wheat Germ
- Wheat germ and de-fatted wheat germ powder deliver a unique proposition by providing protein, fiber, nutty taste and texture. The multidimensional ingredients offer more than 26% protein, 15% fiber and a multitude of vitamins and minerals. Thus improve nutrition, enhance the flavor and enrich texture.
- White-Star wheat germ is ideal for use in bagels, breads, cereals, cookies, crackers, donuts, granola mixes, pretzels, snack bars and tortillas. It helps bakers and snack manufacturers to meet today's demands for full flavor foods that are rich in protein and fiber.
|
| stabilized wheat sprouts (germs) | ✓ | - |
- Wheat Germ
- Wheat germ and de-fatted wheat germ powder deliver a unique proposition by providing protein, fiber, nutty taste and texture. The multidimensional ingredients offer more than 26% protein, 15% fiber and a multitude of vitamins and minerals. Thus improve nutrition, enhance the flavor and enrich texture.
- White-Star wheat germ is ideal for use in bagels, breads, cereals, cookies, crackers, donuts, granola mixes, pretzels, snack bars and tortillas. It helps bakers and snack manufacturers to meet today's demands for full flavor foods that are rich in protein and fiber.
|
| wheat sprouts powder | ✓ | - |
- Wheat Germ
- Wheat germ and de-fatted wheat germ powder deliver a unique proposition by providing protein, fiber, nutty taste and texture. The multidimensional ingredients offer more than 26% protein, 15% fiber and a multitude of vitamins and minerals. Thus improve nutrition, enhance the flavor and enrich texture.
- White-Star wheat germ is ideal for use in bagels, breads, cereals, cookies, crackers, donuts, granola mixes, pretzels, snack bars and tortillas. It helps bakers and snack manufacturers to meet today's demands for full flavor foods that are rich in protein and fiber.
|
| 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.
|
| barley | ✓ | - |
- Barley
- has a high dietetic fibre content, but also minerals like iron, zinc and manganese.
|
| 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.
|
| oats | ✓ | - |
- Oats
- Oats are recognized high-valuable because of the high amount of essential amino acids, unsaturated fatty acids, but also vitamins (B complex, biotin and vit K), minerals and trace elements (magnesium, iron, zinc, copper).
- Oatmeal is suggested for curing gastrointestinal disorders in a dietetic manner.
|
| 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 | ✓ | - | |
| spelt | ✓ | - | |
| » teff (white or brown) | ✓ | ✓ | |
| wheat | ✓ | - | |
