Batters : Pancake, Waffle and Bakery
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Siemer Specialty Ingredients offers unique wheat based stabilizers that are cost effective and all natural. The label only requires the term “wheat flour”. Other batter and bakery systems are often enhanced with the addition of costly ingredients that are chemically and/or enzymatically modified. As a result, very few can be labeled as natural mixes. |
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| This series of Heat Treated (HT) products, including HT-3000, HT-8500, and HT-Cake, are engineered to provide the functional attributes critical to the batter and bakery industries. Significantly enhanced characteristics include consistent batter viscosity, moistness, and uniform crumb. The ability to refrigerate and freeze has been improved for the food processor and the consumer. |
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Siemer Specialty Ingredients also offers all natural, Low-Micro Flour(enzyme deactivated), Stabilized Wheat Germ, and Stabilized Wheat Bran. These wheat based products have gone through a unique heat treatment process that has enhanced their functional characteristics while maintaining all natural components, extending shelf life, and providing food safety. These enhancements allow the processor to optimize product formulation and a competitive cost position. Please contact our technical department to help formulate your products with these specialty ingredients. |
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