Roland Galileo
Roland Galileo replaces starch and modified starch in your products. Especially in times of rising raw material prices, multifunctional talents like Roland Galileo are a real alternative.
Product families
Applications
- Bakery
- Convenience Foods
- Desserts & Fruit Preparations
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Binders & Disintegrants
- Carriers & Bulking Aids
- Alternates & Replacements
- Flours & Grains Products
Other characteristics
- Brand
- Roland
- Functions
- Binder, Carrier
- Ingredient Name
- Wheat Flour
- Ingredient Origin
- Plant Origin
- Markets
- Food & Nutrition
- Ingredient
- Wheat Flour, Modified Starch
- Technology
- Food Ingredients
- Advantages
Low microbiological germ content; High and stable hot gelatinization power; Enzymatically inactive; Application variety; Permanent water retention (freshness); Emulsifying effect; Technologically high heat, shear and pH stability; Full mouthfeel and natural taste; Low product moisture
- Food Ingredients Features
- Broad pH Stability
- Consistent Taste
- Emulsifying
- High Shear Resistance
- Improved Mouthfeel
- Improved Water Binding
- Long Lasting Freshness
- Thermal Stability
- Food Ingredients Functions
- Binder
- Carrier
- Food and Nutrition Applications
- Cake Batters
- Cookies
- Desserts
- Food Batters
- Mayonnaise
- Processed Meat Products
- Sauces
- Sausage Rolls
- Extremely Reduced Germ Content
Depending on the hydrothermal treatment, GALILEO flours have different properties. A brief hydrothermal treatment leads to an extreme reduction in the microbiology and opens up new uses for wheat flour. The baking ability of the flour is retained. In addition, the low microbiological germ content also increases the shelf life.. It can now be used in aqueous systems such as B. batter, liquid cake batter and ready-to-bake cookie crates from the refrigerated shelf, meat products, ready meals and all other products with the highest hygienic requirements.
- Enzymatic Inactivity Stable Water Binding
If the steam treatment is continued, the flour's own enzymes are inactivated. The hot gelatinization properties change fundamentally as a result of this intensive hydrothermal treatment. The gelatinizing power of this GALILEO flour is greatly increased compared to native flour and achieves the binding power of a wheat starch.; The stable water binding after the gelatinization process counteracts syneresis and extends the freshness. Since, in contrast to starch, there are still proteins and fats present, GALILEO has an emulsifying effect.; The thermal treatment reduces the moisture content of GALILEO to below 10%. After this intensive hydrothermal treatment, GALILEO is therefore the ideal binding agent for sauces, soups, desserts, mayonnaise, sausage and meat products and also a neutral carrier.
