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Extrusion a) Overview of Procedure b) Data Tables
Nu-BAKE® Product Details
Applications
Batter Systems
Crackers
Donuts
Frozen & Par Baked Doughs
Gluten-Free Formulations
Laminates
Lecithin Replacer
Sheeted Dough
To Replace Trans Fat
Data/Case Study (under construction)
Nutrition
Product Specifications
Certificates
Allergens
GRAS
Kosher
MSDS
Non-GMO
Organic Certificate US/EU
Presentations:
Optimal Aid for Baking Systems
Nu-RICE® Product Details
Emulsification
Extrusion
- Cereals
- Pasta/Noodles
- Pellets
- Nutrition Bars
- Snacks
Corn Curls
Pretzels
- Whole Grain Cereals
- Whole Grains
Difficult to Extrude Corn - RVA study
New Crop Corn
- Nut Butters - Chocolates
Oil Migration
Release Agents
- Ice Cream Cones
Data/Case Studies
Potato Sticks
Corn Curls (Texas A&M)
Rice Crisps (Wenger)
Rice Crisps (Crosswind) Coming Soon
Co-Extruded
Spiral Pasta (Crosswind)
Sugar Pellets (Crosswind)
High Protein Rice Crisps
Nu-FLOW® Product Details
Overview
Nutrition - pending
Oryza-Mul Product Details
Components
INCI
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