EURODUNA Ingredients for bakery products

Soy Products
Product Name Protein content Fat content Application / Description
Soy Protein Isolate Dunasoy Foam 65 % 2 % Dunasoy Foam is a hydrolysed soy protein with good water solubility consisting of GMO-free soy. When mixed with water Dunasoy Foam builds a voluminous foam which can be stabilised with hydrocolloids. This foam has similar properties as whipped egg white.
Soy Protein Crispies Soy Crispies 60% 60 g/100g / Crunchy Protein Crispies made from soy protein, rice semolina and soy flour. Gluten-free and versatile in many products.
Soy Protein Crispies Soy Crispies 60% with Cocoa 60 g/100g / Our delicious Soy Protein Crispies with 60% protein and an aromatic cocoa powder coating. Provides color and taste variety in your products especially in combination with our "normal" Soy Protein Crispies.
Soy Flour, full fat DUNASOY 40EA min. 38 % max. 25 % Enzyme active soy flour, with a high urease activity
Soy Flour, full fat DUNASOY 40MT min. 38 % max. 25 % Soy flour moderately toasted, with a nut taste
Soy Flour, defatted DUNASOY 50B min. 50 % max. 1 % Enzymatic active soy flour for bakery and meat processing, high PDI
Soy Flour, defatted DUNASOY 50BT min. 50 % max. 1 % Defatted, toasted Soy flour
Soy Protein Crispies Soy Crispies 80% 80 g/100g Crunchy round extrudate made from soy protein and tapioca starch. Gluten-free and versatile in many products.
Soy Grits, full fat Dunagrits, toasted min. 38 % max. 25 % Toasted full fat grits, with a sweetish nut taste
Soy Protein Concentrate DUNASOY 60F min. 68 % max. 1 % Non functional soy protein concentrate, which has been designed for protein enrichment of foodstuffs. Used in meat processing, bakery and sport nutrition
Dairy Products
Product Protein content Fat content Application / Description
Butter Milk Powder, sweet max. 36 % max. 8 % Butter milk powder from sweet butter milk produced in spray coat method. For biscuits and ice cream
Anhydrous Milk Fat / min. 99.8 % Milk fat product from fresh cream or butter
Butter in blocks / min. 82 % Milk fat product from pasteurised cream
Lactose max. 0.5 % / Lactose is produced from whey by crystallization. For biscuits, chocolate, sweets, meat products, spice-blends, soups and sauces
Skimmed Milk Powder min. 34 % max. 1.25 % Skimmed milk powder is made from fresh cow milk. For biscuits, ice cream, chocolate and sweets
Milk Permeate Powder ca. 3 % max. 1.5 % Is a partly demineralized milk-permeate-powder processed out of fresh pasteurized skimmed milk by ultrafiltration and low-heat spray-process. For injections sweets and chocolate
Milk Protein Concentrate min. 85 % max. 2 % Produced by ultra filtration and spray drying (low heat). For dietetics, products for athletics, stabiliser and coffee whitener
Whey Protein Concentrate up to 80 % / Produced by ultra filtration and spray drying (low heat). Application also in sport nutrition
Whey Fat Concentrate / up to 60 % Whey fat powder with a high fat content, especially for bakery products
Whey Permeate Powder ca. 3 % max. 1.5 % By-product of ultrafiltration process
Sodium Caseinate min. 94 % max. 6 % Is produced from fresh pasteurized milk, to acid casein coagulate and afterwards neutralized. For meat products, toppings, coffee whitener, ice cream powder and food products for athletics
Cream Powder max. 20 % min. 42 % Cream milk powder is made from fresh cow milk. For biscuits, ice cream, chocolate, sweets and bakery products
Acid Whey Powder min. 9 % max. 1.5 % Acid whey powder is produced from fresh whey from cheese production. Many applications for the food industry
Sweet Whey Powder min. 11 % max. 1.5 % Sweet whey powder is produced from fresh whey from cheese production. Many applications for the food industry
Full Cream Milk Powder min. 26 % min. 26 % Full cream milk powder is made from fresh cow milk - spray-dried. For biscuits, ice cream, chocolate, sweets and bakery products
Hydrocolloids
Products Viscosity Application / Description
Guar Gum 3,500 - 5,500 cps It is primarily the ground endosperm of guar beans, soluble in cold water. The guar seeds are dehusked, milled and screened to obtain the guar gum
Locust Bean Gum 1,000 - 3,000 cps Is obtained from the endosperm of the seeds of the carob fruit, after a de-husking, de-germination and milling process. Reduce ice crystallization, soluble in hot water
Starches
Products pH-value Application / Description
Dextrose Dextrose is a crystallized glucose
Potato Starch 6.0 - 8.0 Potato Starch is a white powder, soluble in hot water, gluten-and allergen free, a universal bonding and thickening agent
Maltodextrine DE 6 -20 Maltodextrine is an enzymatic product of aqueous potato starch suspension depolymerisation intended for consumption purposes
Modified Starches Acetate of cross-linked starch adipate rises by esterification and cross linking of starch by adipic acid anhydride
Tapioca Starch 5.0 - 7.0 Starch is received by mechanical separation of starch grains from the remaining components of the Tapioca root, which is further rinsed, purified, dried and sifted
Wheat Starch 6.0 - 7.0 Wheat starch is a native starch gained from wheat through physical extraction
Phosphates
Products pH-value Content P2 O5 Application / Description
E341 (Mono-, Di-, Tri-) Calcium Phosphate Different granulation for bakery improver, acidity regulator and separating agent
E450 (i) SAPP Sodium Acid Pyrophosphate 3.7 - 5.0 min. 63.0 - 64.5 % White powder, without odour, bitter taste and easy soluble in water
E452 (i) SHMP Sodium Hexametaphosphate 5.3 - 6.9 min. 69 % Fine, free-running powder of white colour with bulk density of 1100-1500kg/m3. Hygroscopic in nature and odourless
Proteins
Products Protein content Fat content Application / Description
Soy Protein Concentrate min. 68 % max. 1 % Non functional soy protein concentrate, which has been designed for protein enrichment of foodstuffs. Used in meat processing, bakery and sport nutrition
Pea Protein 75 - 85 % max. 3 % Pea protein isolate made by high quality non-GMO peas, by the process of isolation, homogenization, sterilization and spray drying
Wheat Protein 75% Protein concentrate produced by wheat starch, dedication in the bakery industry
Soy Protein Isolate 65 % 2 % Dunasoy Foam is a hydrolysed soy protein with good water solubility consisting of GMO-free soy. When mixed with water Dunasoy Foam builds a voluminous foam which can be stabilised with hydrocolloids. This foam has similar properties as whipped egg white.
Carob
Products Total sugar Application / Description
CAROCHOC 2 ca. 40 % Produced from the shells of the carob fruit, granulated, roasted and grounded. It has a natural sugar and high natural fibre tannins. As flavouring agent in bakery and beverage industry, in muesli and as substitute of cocoa
CAROCHOC 3 ca. 35 - 40 %
CAROCHOC 4,5 ca. 30 - 35 %
CAROCHOC 5 ca. 20 - 25 %
CAROCHOC 6 ca. 15 - 20 %
CAROCHOC 10 ca. 5 - 10 %