Wheat starches directly from the producer.
The further development of wheat starches with their different functions, the special properties and the resulting applications are specialties of the food ingredients producer Loryma. In addition to our native wheat starches for standard applications and our modified special starches, our clean label starches, small grain starches as well as our resistant starch round off the Loryma wheat starch portfolio.
Native and modified wheat starches
The native and modified wheat starches by the food ingredient producer Loryma are used in numerous branches of the food industry. They are process-stable and safe to use and ensure a high degree of production reliability. Thanks to their diverse product properties such as high heat and acid stability, shear stability and emulsifying capacity, our hot-swelling and cold-swelling wheat starches can be used for various production processes such as pasteurisation, ultra-high temperature heating or hot and cold production of fillings, sauces and toppings.
Resistant wheat starch
Our resistant starch is a specially modified resistant wheat starch, which is for the most part indigestible for humans and can therefore reduce the energy density of food. The resistant starch can replace part of the flour. In most cases, neither the existing recipe nor the processing method has to be changed.
Small grain wheat starch
Lory® Starch Iris is a functional, hot-swelling wheat starch with a high proportion of small starch particles. This results in various process advantages such as a homogeneous distribution of the particles in dispersions and very good gel formation for numerous applications. Small-grain wheat starches Lory® Starch Iris offer an ideal alternative to cost-intensive rice starches.
Stabilise and optimise your baked goods, meat products and confectionery with wheat starches by the producer Loryma.
Improve texture, stability and flavour of your end consumer products. Loryma offers you a range of native or modified wheat starches with diverse properties and applications. With high heat, acid and shear stability as well as good emulsifying properties, the hot- and cold-swelling Loryma wheat starches can be used for various manufacturing processes, from cold production to sterilisation of fillings, sauces and toppings. In the applications, they act as binders, stabilisation systems and thickeners.
Give your confectionery a pleasant texture. The low hot viscosity of Loryma wheat starches ensures a pourable, yet quickly solidifying mass without tailing, with a high solids and low water content. This allows moulded products to be formed already after a short time, enabling reliable production at high process speeds. In addition, wheat starches possess low stickiness, providing a more pleasant mouthfeel when eating the confectionery.
Improve the surface structure, crispness and mouth feel of your breadcrumbs! The different adhesion strengths of Loryma’s wheat starches are excellently suited for processing in batters, flourings or dry breadings and contribute to ensuring optimal dry breading adhesion.
Optimise the stability and increase your doughs and masses’ volume! With highly functional Loryma wheat starches, both the dough properties and the desired crumb texture can be optimally influenced. They make biscuits crispy, muffins fluffy and keep bread fresh for a long time.
Ensure the optimum consistency of your meat products. Due to their high viscosity stability, our process-, heat-, freeze-, thaw-, shear- and acid-stable special starches are used as binding and thickening agents in meat processing. Their thickening and stabilising properties make them the ideal ingredient for special production strains.
