The jet cooker

It is, in particular, the nutritional properties of grain ingredients that give a product its excellent image. They meet the requirements of food science health programmes all across Europe that advise us to eat carbohydrate-rich foods with a reduced sugar content to obtain our daily energy supply. The high starch content of these ingredients and the trend towards higher viscosity are serving to limit their use, however, particularly in drinks, where the minimum possible viscosity is regarded as desirable. This goal is achieved with our jet cooker. 

The digestive systems of babies and small children are not fully developed. This means that they cannot digest all the nutritional components of grain-based porridges. The solution is to use flours that have been partly-hydrolysed by enzymatic hydrolysis. The enzymes pre-digest the starch in grain-based porridges, and allow the babies to utilise all the nutritional benefits of their meal.

The benefits:

  • The porridge is easier to digest
  • Improved flavour
  • Easier to swallow due to reduced viscosity

Organic oat flour, hydrolised

Interquell hydrolysed organic oat flour is a starch hydrolysate generated with enzymes. Its main benefit is that it allows a very valuable grain to be used in drinks, baby food, fruit preparations, fillings and soups. With its excellent sprinkling qualities and high solubility in both cold and hot liquids, this item has the benefit of low sedimentation and lack of retrogradation. This means a high take-up of carbohydrates without increasing the viscosity of the end product. "Organic oat flour, hydrolysed" meets the guidelines for inspected organic farming.

Nutritional information per 100 g: 
Carbohydrates 63.1 g, protein 15.4 g, fat 7.4 g (polyunsaturated fatty acids 2.9 g, monounsaturated fatty acids 2.6 g, saturated fatty acids 1.4 g), water 6.4 g, dietary fibre 5.8 g, minerals 1.9 g

Specifications

Hydrolysed rice flour, gluten-free

Interquell hydrolysed, gluten-free rice flour is a starch hydrolysate generated with enzymes. Its main benefit is that it allows a flavour-neutral grain to be used in drinks, baby food, fruit preparations, fillings and soups. With its excellent sprinkling qualities and high solubility in both cold and hot liquids, "Hydrolysed rice flour, gluten-free" has the benefit of low sedimentation and lack of retrogradation. This means a high take-up of carbohydrates without increasing the viscosity of the end product. As we can guarantee that this item is gluten-free, it is suitable for coeliac patients.

Nutritional information per 100 g: 
Carbohydrates 83.1 g, protein 7.7 g, water 6.4 g, dietary fibre 1.5 g, fat 0.7 g (polyunsaturated fatty acids 0.2 g, monounsaturated fatty acids 0.2 g, saturated fatty acids 0.1 g), minerals 0.6 g

Specifications

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