Manildra
Has grown into a global organization with major production facilities in Australia, Thailand and the United States, as well as offices around the world. They are at the forefront of scientific research and creative (or innovative) development of wheat-based products for the food industry. Manildra Group USA began manufacturing in 1994.
Since then, it has continued to expand and diversify its ingredients to meet market needs, creating new and healthier options such as specialty starches, proteins and the finest gluten.
Functional wheat protein isolates
Egg substitutes for baking, which provide benefits to formulations such as external shine, homogenization of the crumb and increased volume.
Wheat gluten
It allows the masses to reach different rheologies (elasticity or resistance).
Starches
Native, modified and pregelatinized wheat.
Benefits
- Partial and total egg substitutes for bakery products.
- Volume increase in bakery products.
- Homogeneous crumb distribution and reduced cavity formation.
- Wide catalogue of vital wheat glutens for all types of dough.
- Starches with instant solubility and high viscosity.
- Partial substitutes for gelatin.
Product origin
USA
Applications
Baking and pastries
Breakfast cereals
Snacks