Pregelatinized maize flour (gluten free) is a cold-swelling functional flour produced from maize that has been precooked and dried, allowing it to hydrate instantly in cold or ambient water. This processing step gelatinizes the starch granules, giving the flour excellent instant thickening, binding, and viscosity-building properties without the need for heat. As a result, pregelatinized maize flour is widely used where rapid hydration, smooth texture, and consistent performance are essential, helping stabilize the deposited product prior to baking.

Product Benefits:
• Instant cold-water swelling
• Viscosity adjustment
• Improved binding and cohesion.
• Enhanced texture and mouthfeel.
• Increased water absorption.
• Stabilization of masses and doughs.
• Improvement of freshness retention in baked goods
• Increases the dough yield.

Product Applications:
• Gluten-free products.
• Long-life baked goods.
• Extruded products.
• Sponge cakes.
• Baking agents and ready-made flours.
• Sauces, creams, and fillings.