Instant wheat flour

Pregelatinized (instant) wheat flour is a specially processed flour that undergoes thermal treatment and drying, giving it the ability to quickly swell and bind water even in cold water. Thanks to this property, it is used as a functional ingredient in the food industry, primarily serving as a thickener, stabilizer, or binder. It can be found in instant soups, sauces, bakery products, snacks, or baby food, where it improves consistency and product structure. An additional advantage is its easy solubility in cold water, allowing for quick application without lengthy cooking. Pregelatinized wheat flour thus represents a modern ingredient that combines natural origin with technological benefits.

As a modern functional raw material, pregelatinized (instant) wheat flour has broad applications in food production. Its properties make it suitable for viscosity control, texture thickening, and stabilization of doughs, batters, or emulsions. It also contributes to extending the freshness of bakery products. It is suitable for all areas of application, from bread and dry baked goods to cake batters and fine yeast doughs, as well as fillings, soups, sauces, creams, bars, snacks, or dietary products.

About thermal modification

Thermal modification is a special treatment of natural raw materials, such as starch or flour, carried out on contact drum dryers. Through this process, the raw materials acquire new properties and higher functional value in order to meet the demands of even the most demanding customers.

The word “modified” here does not mean genetically engineered, but simply describes a method of physical or enzymatic processing. For example, starch (potato, wheat, corn, or rice) is treated to improve its functional properties. After drying, it becomes a raw material commonly used in the food industry as a thickener or stabilizer. Such processed substances are completely safe and are even regularly added to baby food.

The advantage is that, thanks to pre-cooking on drum dryers, they are easily soluble even in cold water, do not form lumps, and contain no chemical additives, which is why they carry no “E-number.”