Gluten-Freeless Sugars BAKINGBAKING and a Premium Taste SOLUTIONSSOLUTIONS at Optimummadeleinesyour Way! Cost

EXEF5baking.pdf 1 07/11/13 14:34

Gluten-freeLess sugars BAKINGBAKING and a premium taste SOLUTIONSSOLUTIONS at optimummadeleinesyour way! cost

LESSGUMS-FREE SUGARS TEXTURE (UP TO 50%) PRESERVED

J CEREAL ORIGIN,

CM FOOD INGREDIENT STATUS MJ

CMJ

WHEAT-FREE

CONSUMER CRISPINESSFRIENDLY

PREMIUM TASTE

® PREGEFLO® PJ30 PEA FIBER I50M PREGEFLO® P100

13694 - Fiche Concept baking Gluten free madeleines.indd 1 09/09/14 12:56

Dossier : ROQUETTE QUADRI TECHNIQUE DÉSIGNATION Ce document est une maquette de montage, en aucun cas, il ne peut servir à la séparation de teintes sans Nº Dossier : 6295 Cyan Tracé Recto l’intervention d’un professionel. Carré Noir se dégage Commercial : Alix 148x210mm Magenta de toutes responsablités concernant les interventions Graphiste : Annie graphiques et colorimétriques inhérent à la mise en 22 rue Basse 59000 LILLE D.A. : Michel Jaune Tél. +33 (0)3 28 36 70 40 conformité avec le cahier des charges du ou des www.carrenoir.com Remise 07 11 2013 Noir fournisseurs. Gluten-free madeleines BAKING your way! SOLUTIONS

KEY FACTS THE Recipe (GLUTEN-FREE MADELEINES) PEA FIBER I50M LIST OF INGREDIENTS (Detailed recipe: GF06) • Pea extract rich in insoluble fiber Recipe n°1 Recipe n°2 • High water retention properties Clean label Wheat-free • Low viscosity & Premium & Long • White and easy-flowing powder with a neutral taste taste shelflife • Stable, cost-attractive and clean label alternative Vegetable fat...... - 22.9% to gums Butter...... 22.9% - • Consumer friendly (food ingredient status) Whole eggs...... 19.8% 19.8% • Not a major allergen Sugar...... 19.8% 19.8% Roquette gluten-free PREGEFLO® P100 wheat starch...... 11.5% - • Potato pregelatinized starch Tapioca starch...... - 10.7% • Consumer friendly (food ingredient status) Potato starch...... 9.9% 10.7% Honey...... 6.5% - • High instant viscosity and water retention properties NEOSORB®, sorbitol syrup.... - 4.5% Glycerin...... - 2.0% PREGEFLO® PJ30 PEA FIBER I50M...... 3.8% 3.8% • Potato modified pregelatinized starch Water...... 3.5% 3.5% • High instant viscosity and water retention properties PREGEFLO® P100...... 1.0% - • Resistance to process PREGEFLO® PJ30...... - 1.0% • Texture preserved during shelflife (staling limitation) Baking powder...... 0.8% 0.8% These 3 ingredients are Gluten-free, GMO-free, Salt...... 0.2% 0.2% Kosher and Halal certified Butter flavour...... - 0.2% Vanilla extract...... 0.1% 0.1%

PEA FIBER I50M, PREGEFLO® PJ30 and PREGEFLO® P100 KEY BENEFITS FOR GLUTEN-FREE MADELEINES PEA FIBER I50M PREGEFLO® PJ 30 PREGEFLO® P100 Nutritional • Source of insoluble fiber • Gluten-free texturizer • Gluten-free texturizers

Functional • Improved preservation of softness during shelflife • Gluten-and gums-free batter with improved machinability

Sensory • Premium taste and texture

POSSIBLE CLAIMS NUTRITION FACTS • Gluten-free(1) • Wheat-free(2) 100g OF GLUTEN-FREE MADELEINES • Non-GMO Calories Protein Carb Fibre Fat (1) gluten content <20 ppm 446kcal 3.6g 53g 2.2g 24.5g (2) for recipe n°2 ® Registered trademark of Roquette Frères - © S.A./D3C 09/2014

NUTRITIONAL & TECHNOLOGICAL FOOD SOLUTIONS www.roquette-food.com

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