New extrudate products add crunch to muesli products and breadcrumbs
April 11, 2022
By Bakers Journal
Ingredients specialist Loryma is expanding its range of functional extrudates that improve the nutritional values and mouthfeel of applications in the snack, convenience and sports nutrition sectors.
The cereal crispies (Lory Crisp), protein crispies (Lory IsoCrisp) and breadcrumbs (Lory Crumb) are available in various shapes, colours and sizes, and are derived from wheat and other raw materials. With additional fields of application, the new product range complements Lory Tex texturate, which serves as the basis for meat alternatives.
The cereal crispies of the Lory Crisp range give a crunchy effect to breakfast cereals, muesli and chocolate bars, as well as sweets and baked goods. In addition to wheat, corn, rice and quinoa are also suitable as a base for the crispy extrudates. Depending on the raw material, various attributes such as high-protein, low-fat, high-fibre and sugar- and salt-free can be achieved, as can organic certification.
The protein-rich Lory IsoCrisp made from whey and milk protein is ideally suited for on-trend applications aimed at health-conscious consumers. They bring added bite to fitness bars, granola or other snacks.
Breadings with products from the Lory Crumb range are particularly crispy and protect substrates such as meat, meat alternatives, cheese or potato products during frying or deep-frying. The various blends differ in colouring, nutritional value and shape. Loryma offers extruded breadcrumbs based on maize, rice and potatoes for different types of processing and end products.
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