Native and modified wheat starches: versatile properties and applications.

The further development of wheat starches with their different functions, the special properties and the resulting applications is a specialty of Loryma. The native and modified wheat starches have a variety of properties that can optimise the customer’s end product in texture, stability and flavour.

Varied product features of Loryma wheat

The wheat starches of the producer Loryma can be used for various production processes

Due to their diverse product properties such as high heat and acid stability, shear stability and emulsifiability, our hot and cold-swelling wheat starches can be used for a variety of production processes, such as pasteurisation, UHT process or hot and cold production of fillings, sauces and toppings.

  • Hot-swelling and cold-swelling
  • Odourless and tasteless
  • White – cream colour
  • Free-flowing and flowable
  • Stable processing, water absorbing, freeze/thaw stable
  • Structuring
  • Strong adhesion properties
  • Texture-providing, e.g. shaping resistant, solid gels on cooling
  • Clean label (purely physically modified starch)

Different wheat starches for different requirements.

With its large product portfolio, the food ingredients-producer Loryma has the matching wheat starch for every requirement

The Drei Hasen Wheat Starch, one of the native starches in the Loryma product range, is primarily used for standard starch applications in all sectors of the food industry. Especially when it is used to provide structure, when sensory properties are needed. Loryma has developed a large portfolio of special starches for the special requirements of specific areas. Our extruded flours, consisting of at least 70 % starch, complete the range.

Applications of native and modified wheat starches

  • Breadings and coatings
  • Baked goods
  • Filling and toppings
  • Brines
  • Cold and warm edible sauces
  • Tinned foods
  • Poured jellies and gums

Applications of Loryma wheat starches

Loryma’s native and modified wheat starches are used in many sectors of the food industry:

  • Meat products
  • Baked goods
  • Delicatessen products
  • Convenience products
  • Confectionery

Our wheat starch is process stable and safe in use and ensures a high degree of production safety.

Adhesion strengths for various coating systems

Our different adhesion strengths can be processed excellently in various coating systems, such as wet battering, flouring or dry battering, thereby contributing to optimum adhesion of the dry breading and to improving the surface structure, crispness and texture.

Wheat starches as stabilizer and optimizer of volume of doughs and masses

Highly functional Loryma wheat starches optimally influence both the dough properties and the desired crumb texture. They make biscuits crispy, muffins fluffy and keep bread fresh for a long time.

Wheat starches as binding and thickening agents in meat processing

Our  process-, heat-, freeze-, thaw-, shear- and acid-stable speciality starches ensure optimum consistency of your meat products. With their high viscosity stability, they are used as binding and thickening agents in meat processing. Their thickening and stabilising properties make them the ideal ingredient for special production strains.

Wheat starches as the ideal texturizer for confectionery

Our wheat starches are also ideal as a texturizer for confectionery. Their low heat viscosity provides high solids and low water content for a pourable, but rapidly solidifying mass without tailing off. As a result, castings can be formed in a short time, enabling safe production at high process speeds. In addition, wheat starch gels are less sticky than gels based on corn starch, which results in a more pleasing texture when eating confectionery.

Clean label starches

In addition to our native wheat starches for standard applications and our modified specialty starches, our clean label starches round off the portfolio. Our clean label starches are purely physically modified starches that are suitable, for example, for cold production and to uniformly fill lumpy sauces, (e.g. canned vegetables or goulash sauce) and salads (e.g. coleslaw).