Special Ingredients & Blends

Fractionated Cassava flour with a 3% fiber content formulated for low-pressure extruded snack items. Consistency is a fine white powder, free from lumps, and foreign matter, with a neutral flavor and odor.

Functionality:

• Naturally non-allergenic
• Slows retrogradation
• Adds fiber
• Resistant to enzyme activity
• Improves shelf-life

Application: Used in high and low-pressure extruded goods like pretzels, chips, expanded snacks, etc. Ideal use in formulation @ 15% – 60% of total flour amount.

Fractionated Cassava flour with an 8% fiber content formulated for gluten-free baked goods. Consistency is a fine white powder, free from lumps, and foreign matter, with a neutral flavor and odor.

Functionality:

• Naturally non-allergenic
• Slows retrogradation
• Adds fiber
• Improves shelf-life

Application: Used in gluten-free baked goods like breads, cookies, cakes, quick breads, donuts, etc. Ideal use in formulation @ 15% – 60% of total flour amount.

Whole Cassava flour with a 6% – 8% fiber content formulated for gluten-free baked goods. Consistency is a fine white powder, free from lumps, and foreign matter, with a neutral flavor and odor.

Functionality:

• Naturally non-allergenic
• Slows retrogradation
• Adds fiber
• High water-binding capability
• Improves shelf-life

Application: This would be used in any gluten-free baked goods except for high and low-pressure extruded goods. Ideal use in formulation @ 15% – 80% total flour amount.

Pre-Gel Cassava Flour is a clean label, food grade, cold water-soluble, reduced fiber pregelatinized cassava flour. Consistency is a fine white powder, free from lumps, foreign matter, with a neutral flavor and odor.

Functionality:

• Pre-Gelled Cassava Flour
• Reduced Fiber
• Cold Water Soluble
• Offers thickening properties
• Holds moisture

Application: Used where thickening, stabilizing, and suspending properties are required in an aqueous medium without cooking. To improve hydration and avoid lumping it is recommended to blend with other dry ingredients before.

Rheoflex™ Native Pregelatinized Tapioca Starch is food grade, naturally allergen-free and cold water-soluble. Consistency is a fine white powder, free from lumps, foreign matter, with a neutral flavor and odor.

Functionality:

• Pre-cooked and dried- add water to hydrate
• No need to heat
• Physically modified but has not undergone a chemical change
• Water-binding capabilities

Application: This would be used in all types of baked goods or other processed foods (extruded goods, crackers, pasta, laminated doughs, etc.) to add rheology to formulations. This ingredient aids in slowing retrogradation. Ideal use @ up to 1.5% – 20% of total flour amount.

Rheoflex™ Modified Pregelatinized Tapioca Starch is food grade, naturally allergen-free and cold water-soluble. Consistency is a fine white powder, free from lumps, foreign matter, with a neutral flavor and odor.

Functionality:

• Offers stability and consistency
• Improves elasticity
• Slows retrogradation
• More resistant against enzyme activity and pH changes
• Water-binding capabilities

Application: This would be used in all types of baked goods or other processed foods (extruded goods, crackers, pasta, laminated doughs, etc.) to add viscoelasticity to formulations. This ingredient aids in slowing retrogradation. Ideal use @ up to 1.5% – 20% of total flour amount.

Texturized Hemp Protein (THP®) has a superior nutritional profile with an unmatched texture and neutral color. THP® meets vegan & vegetarian nutritional requirements while capturing flexitarian demand for comparable tastes, textures, and nutritional profiles of animal proteins.

Functionality: 

• Versatile & highly functional
• Excellent mouth-feel & bite
• Naturally allergen-free from the Top 9 FDA Allergens
• Complete protein and amino chains
• Unmatched texture
• Neutral color & mild flavor
• Gluten-free | Soy-free

Application: THP® has a mild and neutral flavor that has infinite applied uses:

• THP® can be used as a substitute for traditional animal protein
• Easy to hydrate with broth or water
• Allergen-free replacement for textured soy protein
• No off-flavors common to other plant proteins
• THP® can enhance a wide range of solutions including, grounds, crumbles, patties, and more

Hemp Protein isolate from de-hulled and de-oiled hemp seeds. High in protein and fiber, and low in carbohydrates. Non-GMO and Gluten Free.

Functionality: 

• Naturally non-allergenic
• Adds protein to recipes
• Provides egg-like structure & emulsification properties
• Improved stability

Application:

HHP-70 is ideal for all types of baked products. The functional proteins create an egg-like structure in many applications. Additional processing required.

*Contact Nepra for specific usage recommendations.

Hemp Protein isolate from de-hulled and de-oiled hemp seeds. High in protein and fiber, and low in carbohydrates. Non-GMO and Gluten Free.

Functionality: 

• Naturally non-allergenic
• Adds protein to recipes
• Provides egg-like structure & emulsification properties
• Improved stability
• Best gel-capacity

Application:

HHP-80 is ideal for all types of baked products. The functional proteins create an egg-like structure in many applications. Additional processing required.

*Contact Nepra for specific usage recommendations.

Plant-based, Gluten & major allergen-free, dry powder blend used to replace egg white powder in gluten-free bread commercial baking applications.

Functionality:

• Naturally non-allergenic
• Adds protein to recipes
• Provides stable structure
• Serves as a binder in baked goods
• Similar leavening & emulsification properties compared to egg white powder

Application:

This plant-based protein functions similarly to egg white powder in Gluten-free bread recipes. Use a 1:1 ratio, depending on the application, to replace egg white powder.

*Contact Nepra for specific usage recommendations.

Plant-based, Gluten & major allergen-free, dry powder blend used to replace whole eggs in commercial baking applications.

Functionality:

• Naturally non-allergenic
• Adds protein to recipes
• Serves as a protein structure in baked goods
• Similar emulsifying and air-trapping properties compared to whole eggs

Application:

This plant-based protein functions similarly to whole eggs in various baked goods recipes. Use a 1:1 ratio, depending on the application, to replace whole eggs. (18g of EPB-ER2 + 44g of water = 1 large egg)

*Contact Nepra for specific usage recommendations.

Plant-based, Gluten & major allergen-free, dry powder blend used to replace Meringue Powder in commercial baking applications.

Functionality:

• Naturally non-allergenic
• Adds protein to recipes
• Provides meringue-like foaming capabilities in baked goods
• Similar emulsifying & air-trapping properties functions like egg whites
• High fat-holding capabilities

Application: This plant-based protein functions similarly to whipped egg whites in various baked goods recipes. Use a 1:1 ratio, depending on the application, to replace meringue powder in meringues and mousse cakes.(Soft peaks: use 10% EPB-ER3 dry mix + 90% water)

(Stiff peaks: use 20% EPB-ER3 dry mix + 80% water)

Mix until desired texture is achieved, bake or fold into batter.

*Contact Nepra for specific usage recommendations.

A blend of Modified Tapioca Starch, High-amylose wet-milled Rice Flour. Consistency is a fine white powder, free from lumps, foreign matter, with a neutral flavor and odor.

Functionality:

• Naturally non-allergenic
• Excellent freeze/thaw stability
• Slows retrogradation
• Creates great volume in baking
• Similar linear branching structure to wheat starch
• Provides consistent results

Application:

Cookies, cakes, breads, quick breads, donuts. Proposed use in formula @ 70% – 100% of the total flour amount.

A blend of Modified Tapioca Starch, High-amylose wet-milled Rice Flour, and High-amylose Rice Starch. Consistency is a fine white powder, free from lumps, foreign matter, with a neutral flavor and odor.

Functionality: 

• Naturally non-allergenic
• Excellent freeze/thaw stability
• Slows retrogradation
• Creates extreme volume in baking
• Similar linear branching structure to wheat starch
• Provides consistent results

Application: 

Used primarily in bread and roll formulations where excellent volume and a tight, soft crumb is desired. Proposed use in formula @ 70% (min) – 90% (max) of the total flour amount. Best results seen when used ~ 20% available for other flours.