Rank Hovis has a well-established range of technologically advanced, functional steam-treated flours. These flours have been designed specifically for use as ingredients in the food manufacturing industry.
Steam-treated flours are produced from selected wheat varieties. The steam treatment process imparts specific functional characteristics which are not available from untreated flours, giving the following range of functional benefits:
- Smooth, lump-free mixing with water.
- High water uptake.
- Consistent flow characteristics with no gluten separation, eliminating pump and filter blockage.
- No loss of viscosity during high-speed mixing or pumping.
- Consistent viscosity and ingredient pick up.
- No enzyme activity, so no loss of viscosity on standing.
- No water separation on standing (no syneresis at ambient temperature).
- Label declaration - 'Wheat Flour'.
- Significantly lower flour microbial load compared to untreated flours.
Rank Hovis has steam-treated flours suitable for thickening and binding. These flours are designed to be used as general purpose thickeners in soups, sauces and pie fillings, and as binders or fillers in processed fish and meat products.
All of these flours provide a viscous gel on cooking, which is stable when cooled to ambient temperature.
Planet is manufactured for use in applications where easy mixing to a smooth, mobile slurry is required. Its inherent low cold-paste viscosity is appropriate for use in certain canning processes. Planet is widely used in sauces and in various applications as a binding agent.
Regent is a popular, general-purpose thickener and binder widely used in the food processing industry. Regent has the ability to absorb a large quantity of water at ambient temperatures, which is retained on cooking.
Viceroy is designed and manufactured by a unique multi-stage process, and is particularly suitable for thickening premium white sauces and cream soups - where whiteness and 'smooth mouth feel' are vital characteristics.
Viceroy differs from all other steam-treated flours by providing a guaranteed low cold-paste viscosity. This property, combined with its other features, makes it ideal for use in canning processes where consistent mobility of the cold sauce or soup is required.
These flours are designed to make batters for meat, fish and vegetables, providing a consistent viscosity and a strong adhesive base for breadcrumbs or other coating ingredients.
A lightly steam-treated flour, ideal for the manufacture of batters and wafers. Consort is ideal when a crisp product texture is required.