Arise® 5000 provides functional benefits to a wide range of bakery and other flour-based food products: Reduce fat absorption, Increases moisture retention, Increases dough extensibility, Reduces mix time, Adds texture, Maintains dough quality, Increases yield.

In bakery applications, Arise® 5000 benefits dough processing through reduced mix time, increased water absorption and increased processing tolerance for improved volume, symmetry and cell structure.

In batter and coating systems, Arise® 5000 performs as a moisture and fat barrier due to its unique film-forming properties that increase product yields, enhance crispness and extend product shelf life.

Arise® 5000 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.

ProTerra® 1100 is a dry textured wheat protein. It is kosher certified and produced from non-GMO wheat.

PROTERRA® 1100 SERIES BENEFITS When hydrated, it can be used to extend processed meat products or to formulate vegan/vegetarian food products while imparting a firm, springy“bite”and good flavor.

PROTERRA® 1100 SERIES AT A GLANCE Replaces or extends ground beef products, Possesses higher protein content, Develops firm texture after hydration, Produces no aftertaste, Reduces formulation costs.

ProTerra® 1200 Series is a dry, unflavored, textured, wheat protein. ProTerra® 1200 Series is kosher certified. 

PROTERRA® 1200 SERIES BENEFITS

It can be used to fully replace meat in the formulation of vegetarian products, or it can be used as an extender in processed meat and poultry products. It mimics the texture and mouthfeel of meat when rehydrated.

Arise® 8000 is a clean label wheat protein isolate that is prepared by removing starch from wheat flour and carefully drying the remaining high protein fraction to retain the native viscoelastic properties:

Enhances dough strength, Enhances elasticity, Increases Volume.

Arise® 8000 is highly effective in applications where strength, elasticity, exceptional functionality and high protein content are required.

Arise® 8000 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.