Extrusive corn flour (extruded)

Flour extrusive has the following advantages: it can be added both in dry, and in the hydrated look, it has high ability to swelling, forms steady gels, and also, at the expense of the low content of fat, allows products to keep taste inherent to them after heat treatment. It is used as additive by production: meat (semolina, rice extrusive flour), milk products and canned milk as thickener and the stabilizer (rice extrusive flour); special types of bread, pastries and cookies (semolina, buckwheat, oat, rice, wheat, corn, barley); pasta (rice, buckwheat); sauces, mayonnaise and ketchups as effective thickener that prevents stratification of products (rice extrusive flour).