Bakery

Egg replacement: Provita HE and Provita AB can replace up to 100% of the egg and egg white in bakery applications without diminishing their nutritional and sensory characteristics. They are also easier to handle than liquid and dehydrated egg.

 

Increase of protein: Provita C and Provita C65 can be used to develop innovative products with high percentages of protein with excellent taste and texture in bread, flour tortilla, among others.

 

Increase in dietary fiber: the characteristics of ProBalance allow the development of high fiber products with flavor and texture qualities superior to other fibers. Its combination of fiber and protein make it an excellent product to improve the label of products such as: bread, tortilla and others

 

 

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