Flour with enhanced binding strength. Ideal for long-term thickening of soups and sauces.
Description
Superior Binding Flour
A flour type with enhanced binding properties. To be used as a base for roux. Ideal for long-term binding of soups and sauces, preventing separation.
Ingredients
instant tarwebloem
GMO free: Yes
Irradiated: No
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | |
|---|---|
| Per 100 (g) | |
| Energy (kJ/kcal) | 1430 / 335 |
| Total fat | 1 g |
| saturated fat | 0.1 g |
| Carbohydrates | 71 g |
| of which sugars | 1 g |
| Proteins | 10 g |
| Salt | 0 g |
Contact details
Koopmans Profesioneel
Antwoordnummer 7204, NL-3800 TE, Amersfoort
This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer