Roller drying

In the contact drying method, the product is dried on a rotating roller that is heated from inside using steam. This drying method allows short heat processing times since all the liquid in the product is steamed in a single revolution of the roller.

The cooking process deactivates the enzymes. After drying, the products have very low microbiological values. The starch breakdown rate is higher than with comparable extruder products, which means that the product absorbs more water.

In addition to the manufacture of pregelatinised flours using mills, the production of flakes that disperse without clumping is another benefit of this technology. This is why roller drying is preferred for manufacturing baby porridges. Interquell can comply with the highest microbiological requirements by injecting steam directly into the slurry. 

Pregelatinising wheat flour, roller

The Interquell pregelatinising wheat flour, roller, is a highly-treated, cream-coloured powder from type 550 wheat flour. 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 water binding capacity improves the dough, making the shape more stable. It can also be used as a binder for all types of filling (e.g. poppyseed, nut or cream cheese). Other available variants: "Purvit pregelatinising wheat flour, coarse" which blends in easily with less clumping. "Purvit organic pregelatinising wheat flour, coarse" from inspected organic farms and "Wheat semolina flakes" from soft wheat semolina for an appropriate mouthfeel.

Nutritional information per 100 g: 
Carbohydrates 75.7 g (polysaccharides 75.0 g, mono/disaccharides 0.3 g), protein 11.5 g, water 6.4 g, dietary fibre 4.6 g, fat 1.2 g (polyunsaturated fatty acids 0.7 g, saturated fatty acids 0.2 g, monounsaturated fatty acids 0.1 g), minerals 0.5 g

Specifications

Pure pregelatinising rye flour

Interquell pure pregelatinising rye flour is a treated grey powder made from type 997 rye 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 water binding capacity improves the dough, making the shape more stable. The mucilage in rye flour makes it extremely highly viscous and lends it a very particular flavour.

Other available variants: "Rogvit pregelatinising rye flour, coarse" which blends in easily with less clumping.

Nutritional information per 100 g: 
Carbohydrates 74.4 g (polysaccharides 67.6 g, mono/disaccharides 1.1 g), dietary fibre 9.5 g, protein 8.2 g, water 5,7 g, fat 1.3 g (polyunsaturated fatty acids 0.7 g, monounsaturated fatty acids 0.3 g, saturated fatty acids 0.2 g), minerals 0.9 g

Specifications

    Pregelatinising whole grain oat flakes

    Interquell pregelatinising whole grain oat flakes are fully solubilized, beige flakes from whole grain oat flour. These instant flakes may be used as cereal components in grain-based porridges. The pregelatinising whole-grain oat flakes contain a high proportion of unsaturated fatty acids, primarily the essential linoleic acid. They promote the building of cell membranes and have a regulating effect on blood lipid levels. The beta-glucanes contained in oats help to maintain a normal cholesterol level in the blood.

    Other available variants: Organic oat flakes from inspected organic farms.

    Nutritional information per 100 g: 
    Carbohydrates 63.5 g (polysaccharides 60.2 g, mono/disaccharides 1.1 g), protein 15.5 g, fat 7.4 g (polyunsaturated fatty acids 2.9 g, monounsaturated fatty acids 2.6 g, saturated fatty acids 1.5 g), water 6.0 g, dietary fibre 5.8 g, minerals 1.9 g

    Specifications

      Pure pregelatinising maize flour, roller

      Interquell pure pregelatinising maize flour is a solubilized yellow powder made from maize flour. 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 water binding capacity improves the dough, making the shape more stable. The yellow colour of the maize flour gives baked products a cheerful appearance. Other available variants: "Pure pregelatinising maize flour, roller, gluten-free" for coeliac patients, "Organic pure pregelatinising maize flour" from inspected organic farms, " Marit pure pregelatinising maize flour, coarse" in flake format which blends in easily with less clumping and "Pregelatinising maize starch, roller" from pure maize starch.

      Nutritional information per 100 g:
       
      Carbohydrates 76.0 g (polysaccharides 71.7 g, mono/disaccharides 1.3 g), protein 8.8 g, water 6.7 g, dietary fibre 5.3 g, fat 3.0 g (polyunsaturated fatty acids 1.6 g, monounsaturated fatty acids 1.0 g, saturated fatty acids 0.3 g), minerals 1.3 g

      Specifications

        Pure pregelatinising rice flour, glutenfree

        Interquell gluten-free pure pregelatinising rice flour, roller, is a solubilized white powder made from rice flour. Rice has a neutral flavour and is high in starch. 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 water binding capacity improves the dough, making the shape more stable. We only use rice grown in Europe for our production. As we can guarantee that this item is gluten-free, it is suitable for coeliac patients.

        Other available variants: "Organic pure pregelatinising rice flour, roller, gluten-free" from inspected organic farms, "Reivit pure pregelatinising rice flour, coarse" and "Pregelatinising rice flakes" in flake format which blends in easily with less clumping.

        Nutritional information per 100 g: 
        Carbohydrates 83.0 g (polysaccharides 82.6 g, mono/disaccharides 0.2 g), protein 7.7 g, water 6.5 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

        Pregelatinising millet flakes, gluten-free

        Interquell gluten-free pregelatinising millet flakes are solubilized, yellowish flakes from whole-grain millet flour. These instant flakes may be used as cereal components in grain-based porridges. Millet is one of the oldest and mineral-rich grains. The high silicon content in the form of silicic acid has an extremely beneficial effect on the hair, fingernails and a healthy skin. As we can guarantee that this item is gluten-free, it is suitable for coeliac patients. Other available variants: "Organic millet flakes" from inspected organic farms.

        Nutritional information per 100 g: 
        Carbohydrates 72.9 g (polysaccharides 63.4 g, mono/disaccharides 1.6 g), protein 11.4 g, water 5.7 g, fat 4.2 g (polyunsaturated fatty acids 2.0 g, monounsaturated fatty acids 1.0 g, saturated fatty acids 1.1 g), dietary fibre 4.1 g, minerals 1.7 g

        Specifications


            Pregelatinising buckwheat flakes, gluten-free

            Interquell gluten-free pregelatinising buckwheat flakes are solubilized, beige flakes from whole-grain buckwheat flour. These instant flakes may be used as cereal components in grain-based porridges. Buckwheat is one of the pseudo-grains and is mainly grown in central and east Asia.  In trials, buckwheat has proven to be an effective means of lowering elevated blood sugar levels.

            We only use hulled buckwheat for our production. As we can guarantee that this item is gluten-free, it is suitable for coeliac patients.

            Nutritional information per 100 g: 
            Carbohydrates 73.4 g (polysaccharides 72.9 g, mono/disaccharides 0.3 g), protein 12.9 g, water 5.5 g, dietary fibre 3.5 g, fat 3.0 g (polyunsaturated fatty acids 1.1 g, monounsaturated fatty acids 1.1 g, saturated fatty acids 0.6 g), minerals 1.8 g

            Specifications

                  Organic quinoa flakes

                  Interquell organic quinoa flakes are solubilized, beige flakes from organic quinoa flour. These instant flakes may be used as cereal components in grain-based porridges. Quinoa is one of the pseudo-grains and is mainly grown in South America. The protein content is both high and particularly valuable as quinoa contains lots of amino acids that are essential for life, such as lysine, tryptophan and cystine.

                  We only use hulled and washed quinoa for our production. As we can guarantee that this item is gluten-free, it is suitable for coeliac patients.

                  Nutritional information per 100 g: 
                  Carbohydrates 62.2 g (polysaccharides 60.5 g, mono/disaccharides 1.1 g), protein 16.0 g, dietary fibre 7.2 g, water 5.6 g, fat 5.4 g (polyunsaturated fatty acids 2.5 g, monounsaturated fatty acids 1.7 g, saturated fatty acids 0.6 g), minerals 3.6 g

                  Specifications

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