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Sometimes an application needs extraordinary performance or requires certain technical properties. Need low microbial counts for no-bake formulas? Reduced moisture for longer shelf life? Germ and bran ingredients to add nutritional heft and visual appeal? In these situations, turn to ConAgra Mills' specialty ingredients and custom formulations.
Low-Micro Count (LMC) Flour
A very low moisture flour that offers superior food safety and shelf stability where stringent microbiological standards are required. Sauces, no-bake doughs, dairy mixes, meat/poultry coatings and flour bases.
Low-Moisture Flour
A naturally heat-oxidized blend of hard and soft wheat that is more uniform, stable and has an extended shelf life. No-bake and frozen doughs.
Wheat Bran
The outer layers of wheat that are an excellent source of dietary fiber. Baked goods, RTE and hot cereals, bakery mixes and wheat bran as a stand-alone product.
Wheat Germ
The nutrient-rich "heart" of the wheat that provides a concentrated source of Vitamin E, B vitamins, numerous minerals and more. Baked goods, RTE and hot cereals and wheat germ as a stand-alone product (stand alone germ may require stabilization for packaging)
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