The extruder

Extruders are handling devices that use a screw to press solid to highly viscous masses (water/flour mixtures) under high pressure and temperature evenly through an opening that determines the shape. Interquell uses a double-screw extruder to produce extruded shapes and a single-screw extruder to produce pregelatinising flours.

Pregelatinising flours are primarily used in bakery products. The breakdown of starch under heat gives pregelatinising flours greater water binding properties, and thus causes an even distribution of water in the dough, creates a better and more stable shape, more stable crumb formation and the product stays fresh for longer.

Purvit pregelatinising wheat flour, fine

Interquell Purvit is a cream-coloured pregelatinising wheat flour, type 550. The advantage when used for fine bakery products is its greater water-binding capacity, which increases yields and keeps the food fresh for longer. The high shear stability gives the doughs better machinability and a more uniform water distribution, which means prevents crumbling. Other available variants: "Purvit fine organic pregelatinising wheat flour" from inspected organic farms, "Whole-grain pregelatinising wheat flour, fine” made from the whole grain and “Organic whole-grain pregelatinising wheat flour, fine (eco)” from inspected organic farms.

Nutritional information per 100 g: 
Carbohydrates 72,1 g (polysaccharides 71,3 g, mono/disaccharides 0,3g), protein 11,6 g, water 8,8 g, dietary fibre 4,4 g, fat 1.2 g (polyunsaturated fatty acids 0,6 g, saturated fatty acids 0.2 g, monounsaturated fatty acids 0.1 g), minerals 0.5 g

Specifications

 

 

Whole-grain pregelatinising spelt flour, fine

Interquell fine whole-grain pregelatinising spelt flour is brownish-beige in colour and made from whole-grain spelt . The advantage when used for bakery products is its greater water-binding capacity, which increases yields and keeps the food fresh for longer. Single-variety pregelatinising flours are stated in the declared flour content and do not have to be listed separately. Other available variants: "Organic whole-grain pregelatinising spelt flour, fine" from inspected organic farms.

Nutritional information per 100 g
Carbohydrates 64.8 g (polysaccharides 63.7 g, mono/disaccharides 0.6 g), protein 12.1 g, dietary fibre 9.1 g, water 9.1 g, fat 2.8 g (polyunsaturated fatty acids 1.2 g, saturated fatty acids 0.4 g, monounsaturated fatty acids 0.3 g), minerals 2.1 g

Specifications

Whole-grain pregelatinising oat flour, fine

Interquell fine whole-grain pregelatinising oat flour is beige in colour and made from whole-grain oat. The advantage when used for bakery products is its greater water-binding capacity, which increases yields and keeps the food fresh for longer. Single-variety pregelatinising flours are stated in the declared flour content and do not have to be listed separately. Other available variants: "Organic whole-grain pregelatinising oat flour, fine" from inspected organic farms.

Nutritional information per 100 g: 
Carbohydrates 60.8 g (polysaccharides 57.7 g, mono/disaccharides 1.1 g), protein 14.8 g, water 9.9 g, fat 7.1 g (polyunsaturated fatty acids 2.8 g, monounsaturated fatty acids 2.5 g, saturated fatty acids 1.4 g), dietary fibre 5.6 g, minerals 1.8 g

Specifications

Marit pure pregelatinising maize flour, fine

Interquell Marit pure fine  is a yellowy pregelatinising maize flour. The advantage when used for bakery products is its greater water-binding capacity, which increases yields and keeps the food fresh for longer. The high shear stability gives the doughs better machinability and a more uniform water distribution, which means prevents crumbling. 

Nutritional information per 100 g: 
Carbohydrates 67.7 g (polysaccharides 63.5 g, mono/disaccharides 1.2 g), dietary fibre 9.7 g, protein 9.2 g, water 9.2 g, fat 2.9 g (polyunsaturated fatty acids 1.5 g, monounsaturated fatty acids 0.9 g, saturated fatty acids 0.3 g), minerals 1.2 g

Specifications

 

 

Reivit pure pregelatinising rice flour

Interquell Reifit pure fine is a white pregelatinising rice flour. The advantage when used for bakery products is its greater water-binding capacity, which increases yields and keeps the food fresh for longer. Rice flour is pure white, odour and flavour-neutral and combines high water absorption with high shear stability. 

Nutritional information per 100 g
Carbohydrates 81.9 g (polysaccharides 81.4 g, mono/disaccharides 0.2 g), water 8.3 g, protein 7.0 g, dietary fibre 1.5 g, fat 0.7 g (monounsaturated fatty acids 0.2 g, polyunsaturated fatty acids 0.2 g, saturated fatty acids 0.1 g), minerals 0.6 g

Specifications

Search