Systems
All Flavor TextureProduct Category
Actobind® Actogel™ Actoloid® AFS Flavor Boosters™ BakeRite™ ER Chef-Ready® Easy-Brown™ MicroSeal™ ReadiCream® Salt Replacers/Substitute Seal 'N Crisp™ Seal 'N Glaze™ Seal ‘N Shine™ Sealtite® SeasonRite™ Flavor SeasonRite™ Glaze SeasonRite™ Marinade SeasonRite™ Marinade Injectable SeasonRite™ Sauce Base SeasonRite™ Seasoning SeasonRite™ Soup Base Tenderbite™ TexRite®
Product
Actobind® PCI-15
A specially designed system that reduces the cost of cooked semolina pasta. It also improves pasta cooked yield and retains better texture with less retrogradation when compared to pasta made from 100% semolina after a series of freeze / thaw cycles. Actobind PCI can be used in both fresh and frozen pasta.
Applications
- Bakery
Key Benefits/Features
- Freeze/Thaw Stability
- Improve Cooked Yield
- Improve Texture
- Phosphate Free
