Binding System for Soups, Sauces

HAMBURG, GermanyA binding system from KAMPFFMEYER Food Innovation,  Purafarin^®, prevents the formation of a skin layer when cooling down, has no influence on the taste of soups and sauces, and does not require declaration with E-Numbers.

The binding system consists of pure wheat flour refined via physical treatment. It enhances flavor, has a high opacity and creates a creamy full-bodied mouthfeel, so the cream content can be significantly reduced

Olga Schweigert, Purafarin product manager at KAMPFFMEYER Food Innovation, explains: Purafarin^® H151 W is physically refined waxy wheat flour with an amylopectin content of almost 100 percent. Standard wheat has an amylopectin content of just 75 percent. Because of its branched molecular structure, amylopectin can physically bind high quantities of water, build stable viscosities and delay retrogradation." The Purafarin range comprises a variety of specific variants from different types of grains, each of which has tailored properties and is suitable for different applications. The range also includes rice and corn flours, whole grain flours and organic variants. In each case, only physical processes such as thermal or hydro-thermal treatments are applied to modify the raw material."