Organic Ingredients organic glutenfree info
Organic ingredients from controlled ecological cultivation according to the Reg­ulations (EC) 834/2007 and (EC) 889/2008. Organic certification DE-OEKO-001.
Beta Amylase (enzyme)
malt beta amylase--
Bran (stabilized cereal brans)
barley bran-
oat bran-
info
Oat Bran
consists of the valuable hulls and envelope zones of oat grains, including the germ. Thus it is well designed to increase fibre and protein content of cereal foods, as well as the content of minerals, vit B1 and vit E. Oat bran supports thedigestion, helps to relieve constipation and reduces the risk of diverticular disease. Additionally, it effectively contributes to reduce the blood cholesterol level.
In order to preserve the essential constituents over a min. 12 months shelf-life period, oat bran is hydrothermal stabilized at production prcess.
rye bran-
speltwheat bran-
wheat bran-
info
Wheat Bran
hydrothermal stabilized to preserve the essential constituents over a min. 12 months shelf-life period.
High in arabinoxylan oligosaccharides (axos), soluble fibres from the cell walls. Arabinoxylans are prebiotica and stimulate the growth of useful intestinal bacteria, like bifidobacter [f.32]. They are linked to polyphenols and offer a strong antioxidant effect.
Dietary fibres, minerals (primarily magnesium, zinc, copper, manganese, potassium, iron, phosporous) and vitamins (primarily niacin and further B-vits) are very high.
100 g wheat bran contain -
as % of the daily demand (rdi):
dietary fibre - 150%
iron - 100%
magnesium - 300%
potassium - 80%
cinc - 90%
manganese - 460%
selenium - 250%
vit. B1 - 40%
vit. B2 - 40%
vit. B6 - 110%
vit. E - 30%
niacin - 110%
pantothenic acid - 50%
folic acid - 25%
Cereal Grains and Seed
amaranth
info
Amaranth
Basic food of the Incas and the Aztecs. Very high magnesium content (330g/100g), but also calcium, iron and zinc.
Amaranth is gluten-free and contains 14 - 16% of high essential protein which is exceptionally rich in lysin and methionine.
barley-
info
Barley
has a high dietetic fibre content, but also minerals like iron, zinc and manganese.
buckwheat
info
Buckwheat
provides a pleasant nutty taste and is rich in amino acids, B-vitamins and minerals - particularly iron, magnesium, copper.
Its flavanoid Rutin is preventative against hypertension and arteriosclerosis.
Buckwheat is gluten-free and increasingly used in foods for celiac disease suffering people. Flakes are an important ingredient in baby food production.
flax (linseed)-
info
Flax (linseed) flour
Flax is rich in proteins, vitamins and minerals. The oil content is high in unsaturated fatty acids.
kamut-
linseed (flax)-
info
Flax (linseed) flour
Flax is rich in proteins, vitamins and minerals. The oil content is high in unsaturated fatty acids.
millet (sorghum)
info
Millet (sorghum)
has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine.
Millet products are gluten-free and well-suited for foods to celiac disease suffering people.
In Ethiopia, the variety teff is the most important food crop.
oats-
info
Oats
Oats are recognized high-valuable because of the high amount of essential amino acids, unsaturated fatty acids, but also vitamins (B complex, biotin and vit K), minerals and trace elements (magnesium, iron, zinc, copper).
Oatmeal is suggested for curing gastrointestinal disorders in a dietetic manner.
quinoa
info
Quinoa (Chenopodium quinoa)
is, similar to amarant, a gluten-free pseudocereal, suitable for the gluten-intolerant nutrition. It is only restric­tedly suggested for baby and infants nutrition by the reason of saponins that occur on the quinoa hulls.
Quinoa has aplenty of very essential proteins (lysine), and a high content of the vits B2 and E, as also calcium, magnesium, iron and zinc.
rice (long-grain, round-grain)
rye-
sorghum (millet)
info
Millet (sorghum)
has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine.
Millet products are gluten-free and well-suited for foods to celiac disease suffering people.
In Ethiopia, the variety teff is the most important food crop.
speltwheat-
» teff (white or brown)pdf
wheat-
Dietary Fibres
apple fibre
info
Apple Fibre
is rich in soluble (pectins) and insoluble dietary fibre. Typically, it is used for baked goods and fillings to enhance quality, texture and longlasting freshness. Apple fibre can bind high amounts of water, helping to increase volume und to reduce product costs. Usually, the doughs require insignificantly more kneading time and a longer rest.
Our regular and organic apple fibres are gluten-free (<10 mg/kg) and well-suited for babyfood and nutrition for celiac disease suffering people.
barley bran-
oat bran-
info
Oat Bran
consists of the valuable hulls and envelope zones of oat grains, including the germ. Thus it is well designed to increase fibre and protein content of cereal foods, as well as the content of minerals, vit B1 and vit E. Oat bran supports thedigestion, helps to relieve constipation and reduces the risk of diverticular disease. Additionally, it effectively contributes to reduce the blood cholesterol level.
In order to preserve the essential constituents over a min. 12 months shelf-life period, oat bran is hydrothermal stabilized at production prcess.
» oat fibre<10 ppm
info
AOF - Advanced Oat Fibre
Advanced Oat Fibre is pure dietary fibre (95% TDF) from oats, designed for the food and baking industry: fine powdered, neutral, and with surpassing high water binding and emulsifying power. Small addition already provides exceptional effects, as well in technical, economical and quality terms.
Technical advantages at a glance:
• stable moisture retention
• improves freshness and shelf-life
• enhances textureand stability
• excellent emulsifying properties
• increases elasticity and processability of doughs
• prevents moisture loss and ice crystals at freezing
• for fibre addition and calories reduction
AOF is added to baked goods to strengthen the texture, maintaining a soft and tender crumb and high volume yield.
Advanced oat fibre and organic AOF are gluten-free (<10 mg/kg) and well-suited for babyfood and nutrition for celiac disease suffering people.
rye bran-
speltwheat bran-
wheat bran-
info
Wheat Bran
hydrothermal stabilized to preserve the essential constituents over a min. 12 months shelf-life period.
High in arabinoxylan oligosaccharides (axos), soluble fibres from the cell walls. Arabinoxylans are prebiotica and stimulate the growth of useful intestinal bacteria, like bifidobacter [f.32]. They are linked to polyphenols and offer a strong antioxidant effect.
Dietary fibres, minerals (primarily magnesium, zinc, copper, manganese, potassium, iron, phosporous) and vitamins (primarily niacin and further B-vits) are very high.
100 g wheat bran contain -
as % of the daily demand (rdi):
dietary fibre - 150%
iron - 100%
magnesium - 300%
potassium - 80%
cinc - 90%
manganese - 460%
selenium - 250%
vit. B1 - 40%
vit. B2 - 40%
vit. B6 - 110%
vit. E - 30%
niacin - 110%
pantothenic acid - 50%
folic acid - 25%
Flakes (cereal based)
barley-
info
Barley
has a high dietetic fibre content, but also minerals like iron, zinc and manganese.
buckwheat
info
Buckwheat
provides a pleasant nutty taste and is rich in amino acids, B-vitamins and minerals - particularly iron, magnesium, copper.
Its flavanoid Rutin is preventative against hypertension and arteriosclerosis.
Buckwheat is gluten-free and increasingly used in foods for celiac disease suffering people. Flakes are an important ingredient in baby food production.
corn (maize)
info
Corn (maize) flour
high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
millet (sorghum)
info
Millet (sorghum)
has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine.
Millet products are gluten-free and well-suited for foods to celiac disease suffering people.
In Ethiopia, the variety teff is the most important food crop.
oatmeal-
info
Oat flakes - oatmeal
rich in B-Vitamins, biotin and vitamin K, as well in minerals and trace elements, all above magnesium, iron, zinc and mangananese.
Oatmeal is high in essential amino acids and unsaturated fatty acids, and is recommended for curing gastrointestinal disorders.
rice
rye-
sorghum (millet)
info
Millet (sorghum)
has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine.
Millet products are gluten-free and well-suited for foods to celiac disease suffering people.
In Ethiopia, the variety teff is the most important food crop.
speltwheat-
» teffpdf
wheat-
Flours & Grits
amaranth
info
Amaranth
Basic food of the Incas and the Aztecs. Very high magnesium content (330g/100g), but also calcium, iron and zinc.
Amaranth is gluten-free and contains 14 - 16% of high essential protein which is exceptionally rich in lysin and methionine.
barley-
info
Barley
has a high dietetic fibre content, but also minerals like iron, zinc and manganese.
buckwheat
info
Buckwheat
provides a pleasant nutty taste and is rich in amino acids, B-vitamins and minerals - particularly iron, magnesium, copper.
Its flavanoid Rutin is preventative against hypertension and arteriosclerosis.
Buckwheat is gluten-free and increasingly used in foods for celiac disease suffering people. Flakes are an important ingredient in baby food production.
corn (maize)
info
Corn (maize) flour
high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
flax (linseed)-
info
Flax (linseed) flour
Flax is rich in proteins, vitamins and minerals. The oil content is high in unsaturated fatty acids.
kamut-
maize (corn)
info
Corn (maize) flour
high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
malt flours-
millet (sorghum)
info
Millet (sorghum)
has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine.
Millet products are gluten-free and well-suited for foods to celiac disease suffering people.
In Ethiopia, the variety teff is the most important food crop.
oats-
info
Oats
Oats are recognized high-valuable because of the high amount of essential amino acids, unsaturated fatty acids, but also vitamins (B complex, biotin and vit K), minerals and trace elements (magnesium, iron, zinc, copper).
Oatmeal is suggested for curing gastrointestinal disorders in a dietetic manner.
polenta (maize grits)
info
Corn (maize) flour
high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
quinoa
info
Quinoa (Chenopodium quinoa)
is, similar to amarant, a gluten-free pseudocereal, suitable for the gluten-intolerant nutrition. It is only restric­tedly suggested for baby and infants nutrition by the reason of saponins that occur on the quinoa hulls.
Quinoa has aplenty of very essential proteins (lysine), and a high content of the vits B2 and E, as also calcium, magnesium, iron and zinc.
rice
rye-
sorghum (millet)
info
Millet (sorghum)
has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine.
Millet products are gluten-free and well-suited for foods to celiac disease suffering people.
In Ethiopia, the variety teff is the most important food crop.
speltwheat-
» teff flour (white or brown)
info
Teff: gluten-free whloemeal (integral) ingredients
Teff and its derivatives are only processed and offered as granted gluten-free (max. 20 mg/kg gluten) wholemeal ingredients, and thus include the full scope of essential vitamins and minerals.
Find more information about teff and its valuable constituents at teff pages.
wheat-
wheat sprouts powder-
info
Wheat Germ
Wheat germ and de-fatted wheat germ powder deliver a unique proposition by providing protein, fiber, nutty taste and texture. The multidimensional ingredients offer more than 26% protein, 15% fiber and a multitude of vitamins and minerals. Thus improve nutrition, enhance the flavor and enrich texture.
White-Star wheat germ is ideal for use in bagels, breads, cereals, cookies, crackers, donuts, granola mixes, pretzels, snack bars and tortillas. It helps bakers and snack manufacturers to meet today's demands for full flavor foods that are rich in protein and fiber.
Fruit Fibres
apple fibre
info
Apple Fibre
is rich in soluble (pectins) and insoluble dietary fibre. Typically, it is used for baked goods and fillings to enhance quality, texture and longlasting freshness. Apple fibre can bind high amounts of water, helping to increase volume und to reduce product costs. Usually, the doughs require insignificantly more kneading time and a longer rest.
Our regular and organic apple fibres are gluten-free (<10 mg/kg) and well-suited for babyfood and nutrition for celiac disease suffering people.
Gluten
» vital wheat gluten-
info
Gluten (vital wheat protein)
The gluten content in doughs is of crucial importance for the baking properties. Vital wheat gluten provides optimum baking results. Not only the water retention of the dough, a good formation of crumb and crust, but also the dough's elasticity and the freshness of the baked goods are effectively improved.
Malt & Malt Flours
barley malt (active/inactive)-
brewing malt (barley, wheat)-
pilsner malt-
rye malt-
wheat malt-
Malt Extracts
» barley malt extracts
» enzyme active/inactive malt extracts
Oat Fibre
» AOF oat fibres<10 ppm
info
AOF - Advanced Oat Fibre
Advanced Oat Fibre is pure dietary fibre (95% TDF) from oats, designed for the food and baking industry: fine powdered, neutral, and with surpassing high water binding and emulsifying power. Small addition already provides exceptional effects, as well in technical, economical and quality terms.
Technical advantages at a glance:
• stable moisture retention
• improves freshness and shelf-life
• enhances textureand stability
• excellent emulsifying properties
• increases elasticity and processability of doughs
• prevents moisture loss and ice crystals at freezing
• for fibre addition and calories reduction
AOF is added to baked goods to strengthen the texture, maintaining a soft and tender crumb and high volume yield.
Advanced oat fibre and organic AOF are gluten-free (<10 mg/kg) and well-suited for babyfood and nutrition for celiac disease suffering people.
» FiberGold-
oat bran-
info
Oat Bran
consists of the valuable hulls and envelope zones of oat grains, including the germ. Thus it is well designed to increase fibre and protein content of cereal foods, as well as the content of minerals, vit B1 and vit E. Oat bran supports thedigestion, helps to relieve constipation and reduces the risk of diverticular disease. Additionally, it effectively contributes to reduce the blood cholesterol level.
In order to preserve the essential constituents over a min. 12 months shelf-life period, oat bran is hydrothermal stabilized at production prcess.
Pregelatinised Flours
corn (maize) flour
info
Corn (maize) flour
high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
oat flour-
info
Oats
Oats are recognized high-valuable because of the high amount of essential amino acids, unsaturated fatty acids, but also vitamins (B complex, biotin and vit K), minerals and trace elements (magnesium, iron, zinc, copper).
Oatmeal is suggested for curing gastrointestinal disorders in a dietetic manner.
rye flour--
speltwheat flour-
wheat flour-
Proteins
» vital wheat gluten-
info
Gluten (vital wheat protein)
The gluten content in doughs is of crucial importance for the baking properties. Vital wheat gluten provides optimum baking results. Not only the water retention of the dough, a good formation of crumb and crust, but also the dough's elasticity and the freshness of the baked goods are effectively improved.
Sprouts (Germ)
stabilized wheat sprouts (germs)-
info
Wheat Germ
Wheat germ and de-fatted wheat germ powder deliver a unique proposition by providing protein, fiber, nutty taste and texture. The multidimensional ingredients offer more than 26% protein, 15% fiber and a multitude of vitamins and minerals. Thus improve nutrition, enhance the flavor and enrich texture.
White-Star wheat germ is ideal for use in bagels, breads, cereals, cookies, crackers, donuts, granola mixes, pretzels, snack bars and tortillas. It helps bakers and snack manufacturers to meet today's demands for full flavor foods that are rich in protein and fiber.
wheat sprouts powder-
info
Wheat Germ
Wheat germ and de-fatted wheat germ powder deliver a unique proposition by providing protein, fiber, nutty taste and texture. The multidimensional ingredients offer more than 26% protein, 15% fiber and a multitude of vitamins and minerals. Thus improve nutrition, enhance the flavor and enrich texture.
White-Star wheat germ is ideal for use in bagels, breads, cereals, cookies, crackers, donuts, granola mixes, pretzels, snack bars and tortillas. It helps bakers and snack manufacturers to meet today's demands for full flavor foods that are rich in protein and fiber.
Stabilisers/Thickeners
pregelatinised flours
Starches
corn (maize) starch
wheat starch<20 ppm
Wheat Sprouts (Germ)
stabilized wheat sprouts (germs)-
info
Wheat Germ
Wheat germ and de-fatted wheat germ powder deliver a unique proposition by providing protein, fiber, nutty taste and texture. The multidimensional ingredients offer more than 26% protein, 15% fiber and a multitude of vitamins and minerals. Thus improve nutrition, enhance the flavor and enrich texture.
White-Star wheat germ is ideal for use in bagels, breads, cereals, cookies, crackers, donuts, granola mixes, pretzels, snack bars and tortillas. It helps bakers and snack manufacturers to meet today's demands for full flavor foods that are rich in protein and fiber.
wheat sprouts powder-
info
Wheat Germ
Wheat germ and de-fatted wheat germ powder deliver a unique proposition by providing protein, fiber, nutty taste and texture. The multidimensional ingredients offer more than 26% protein, 15% fiber and a multitude of vitamins and minerals. Thus improve nutrition, enhance the flavor and enrich texture.
White-Star wheat germ is ideal for use in bagels, breads, cereals, cookies, crackers, donuts, granola mixes, pretzels, snack bars and tortillas. It helps bakers and snack manufacturers to meet today's demands for full flavor foods that are rich in protein and fiber.
Wheat Gluten
» vital wheat gluten-
info
Gluten (vital wheat protein)
The gluten content in doughs is of crucial importance for the baking properties. Vital wheat gluten provides optimum baking results. Not only the water retention of the dough, a good formation of crumb and crust, but also the dough's elasticity and the freshness of the baked goods are effectively improved.
Wholegrain Flours (integral)
amaranth
info
Amaranth
Basic food of the Incas and the Aztecs. Very high magnesium content (330g/100g), but also calcium, iron and zinc.
Amaranth is gluten-free and contains 14 - 16% of high essential protein which is exceptionally rich in lysin and methionine.
barley-
info
Barley
has a high dietetic fibre content, but also minerals like iron, zinc and manganese.
buckwheat
info
Buckwheat
provides a pleasant nutty taste and is rich in amino acids, B-vitamins and minerals - particularly iron, magnesium, copper.
Its flavanoid Rutin is preventative against hypertension and arteriosclerosis.
Buckwheat is gluten-free and increasingly used in foods for celiac disease suffering people. Flakes are an important ingredient in baby food production.
corn (maize)
info
Corn (maize) flour
high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
kamut-
millet (sorghum)
info
Millet (sorghum)
has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine.
Millet products are gluten-free and well-suited for foods to celiac disease suffering people.
In Ethiopia, the variety teff is the most important food crop.
oats-
info
Oats
Oats are recognized high-valuable because of the high amount of essential amino acids, unsaturated fatty acids, but also vitamins (B complex, biotin and vit K), minerals and trace elements (magnesium, iron, zinc, copper).
Oatmeal is suggested for curing gastrointestinal disorders in a dietetic manner.
quinoa
info
Quinoa (Chenopodium quinoa)
is, similar to amarant, a gluten-free pseudocereal, suitable for the gluten-intolerant nutrition. It is only restric­tedly suggested for baby and infants nutrition by the reason of saponins that occur on the quinoa hulls.
Quinoa has aplenty of very essential proteins (lysine), and a high content of the vits B2 and E, as also calcium, magnesium, iron and zinc.
rye-
sorghum (millet)
info
Millet (sorghum)
has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine.
Millet products are gluten-free and well-suited for foods to celiac disease suffering people.
In Ethiopia, the variety teff is the most important food crop.
speltwheat-
» teff (white or brown)pdf
wheat-

Organic Ingredients

pastry - organic

controlled ecological cultivation according
to regulations (EEC)
834/2007, 889/2008

organic certification:

DE-OEKO-001

? What means ORGANIC ?
Consumers expectations
    • Health, safety, 'without chemistry'
    • Good taste and quality
    • Sustainability, environment protection, regional relevance
Uncontestedly, ecological cultivation refrains for using mineral fertilisers and pesticides to a great extend, that could have a serious impact on the environment.
Control System
Key elements of the organic basic regulation are
    • Reporting obligations, registration and inspection, as well as
    • Identification and labelling
Each producer or distributor of 'organic' or 'ecologic' branded goods is obliged to register with an accredited control agency and draw up an annual audit in the course of a specific inspection system, addititonal to unannounced visits.
Use of genetic technology and ionising radiation are generally banned along the entire production chain of organic food products.
General basis (effective since 1.1.2009)
The legal basis for production, labelling and presentation of any ecological product of agricultural origin is defined by following regulations of the European Union:
    • Council Regulation (EC) No 834/2007 - organic basic regulation
        • (EC) No 967/2008 (amending regulation)
    • (EC) No 889/2008 - rules for organic production, labelling and control
        • (EC) No 1254/2008 (regarding yeast, animal feed and colored boiled eggs)
        • (EC) No 710/2009 (aquaculture animal and seaweed)
        • (EC) No 271/2010 (organic production logo of the European Union)
    • (EC) No 1235/2008 - rules for implementing third country imports
        • (EC) No 537/2009
        • (EC) No 471/2010
? what's ORGANIC ?

  • * legal basis

  • * control system

  • consumer expectations

Givens, Baxter, Minihane: Health Benefits of Organic Food

Givens, Baxter, Minihane:
Health Benefits of Organic Food, Environmental Effects

There is a sufficiency in the world for all man's need
but not for all man's greed.

Mahatma Gandhi

© 1987 Ingenieurbüro Weiss - White*Star GmbH - we serve the food processing industry