Organic Our Dedication

ORGANIC OUR DEDICATION

DELIVERY PROGRAM « Seite 2 » « page 3 » APPLICATION MATRIX AGRANA Starch is STANDARD PRODUCTS ORGANIC our strength PRODUCT RAW MATERIAL MAIN FIELD OF APPLICATION STÄRKINA 20.001 Potato Bread & bakery products, sausages, soups & sauces, AGRANA manufactures top-notch Native potato starch gravy thickener starch products using modern and environmentally-sensitive methods. The STÄRKINA 20.002 Potato Pharma applications, dry soups & dry mixes, grated cheese raw materials: corn, potatoes and wheat. Dehydrated native The result: top-quality starch products for numerous potato starch applications in widely different industries. MAISITA 21.050 Corn Baking & pudding powder, molding starch The complex properties of starch are valued in the food Native corn starch industry, the cosmetic industry as well as in technical industrial sectors, such as construction chemistry, paper MAISITA 21.057 Waxy corn Convenience products, frozen food and board manufacturing, as well as in the textile industry. STARCHES NATIVE At AGRANA, we rely particularly on Native waxy corn starch, certified organic and GMO-free products pure amylopectin starch in our starch product portfolio. WEIZITA 22.050 Wheat Bakery products, soups & sauces, candies & confectionaries, Native wheat starch sausage products, convenience products

QUEMINA 21.204 Corn Gnocchi, convenience products Pregelatinized SEE OUR FULL LIST OF Certifications NON-GMO PROJECT VERIFIED PRODUCTS AT LIVINGNONGMO.ORG native corn starch

QUEMINA 21.205 Potato Instant soups & sauces, sweet dessert creams, Pregelatinized extruded snack products native potato starch

QUEMINA 21.207 Waxy corn Infant nutrition, peanut coating, sauces Pregelatinized native PREGELATINIZED STARCHES PREGELATINIZED waxy corn starch

VITAL WHEAT GLUTEN 22.575 Wheat Wheat flour applications, meat alternatives (– supports meat- Version 2020 Wheat gluten like, fibrous texture, high nutritional source for vegetarians) GLUTEN IMPRINT, OWNER, EDITOR AND PUBLISHER: AGRANA Starch GmbH, Conrathstraße 7, 3950 Gmünd, Austria, Marketing, Phone: +43 2852 503, WHEAT VITAL Email: [email protected]; DESIGN: 7reasons Medien GmbH PHOTOS: AGRANA, Tatjana Figl-Wolfsberger; PRINT: Druck.at « page 4 » « page 5 » APPLICATION MATRIX APPLICATION MATRIX AGRANA AGRANA STANDARD PRODUCTS ORGANIC STANDARD PRODUCTS ORGANIC

PRODUCT RAW MATERIAL MAIN FIELD OF APPLICATION PRODUCT RAW MATERIAL MAIN FIELD OF APPLICATION

AGENAMALT 20.233 Waxy corn Carrier, infant & adult formula, sports nutrition & beverages, AGENABON 22.136 Wheat Hard caramels, bonbons, lollies, jellies, baking products, Maltodextrin – DE 6 blending component (e.g. for spices), anti-caking agent, Glucose syrup – DE 29 chocolate, chocolate products

candies & confectionaries AGENABON 20.131 Corn Perfect for natural colouring applications: Hard caramels & AGENAMALT 20.234 Corn Carrier & anti-caking agent, infant & adult formula, sports Glucose syrup – DE 40 soft caramels, bonbons, gums & jellies, fillings, creams, fondants, Maltodextrin – DE 10 nutrition & beverages, blending component (e.g. for spices), candies & confectionaries, muesli bars, spreads, condiments candies & confectionaries AGENABON 22.131 Wheat Hard caramels & soft caramels, bonbons, gums & jellies, fillings, AGENAMALT 20.232 Potato Carrier for flavors, infant & adult formula, blending component (e.g. Glucose syrup – DE 40 creams, fondants, candies & confectionaries, muesli bars, spreads, Maltodextrin – DE 12 for spices), anti-caking agent, beverages, candies & confectionaries ketchup

AGENAMALT 20.239 Corn Perfect for natural coloring applications: Carrier, infant & adult AGENABON 20.132 Corn Hard caramels, bonbons, lollies, jellies, baking products, Maltodextrin – DE 19 formula, blending component (e.g. for spices), anti-caking agent, High maltose syrup – DE 50 chocolates, chocolate products candies & confectionaries, cereals & muesli bars AGENAMALT 22.230 Wheat Carrier, infant & adult formula, blending component (e.g. for spices), AGENABON 22.132 Wheat Hard caramels, bonbons, lollies, jellies, baking products, chocolates, chocolate products Sweetest maltodextrin – DE 19 anti-caking agent, candies & confectionaries High maltose syrup – DE 50

AGENAMALT 20.235 Corn Carrier, infant & adult formula, blending component (e.g. for AGENABON 20.130 Corn Soft caramels, gums, fruit preparations, fillings for chocolate Sweetest maltodextrin – DE 19 Glucose syrup – DE 70 products, ice cream, baking products, fruit & nut spread, spices), anti-caking agent, beverages, candies & confectionaries

SPRAY DRIED SACCHARIFICATION PRODUCTS DRIED SACCHARIFICATION SPRAY corn & wheat flakes AGENAMALT 22.235 Corn & Carrier, infant & adult formula, blending component (e.g. for Sweetest maltodextrin – DE 19 wheat spices), anti-caking agent, beverages, candies & confectionaries AGENABON 22.130 Wheat Soft caramels, bonbons, fruit preparations, fillings for chocolate Glucose syrup – DE 70 products, ice cream, baking products, fruit & nut spread, corn & wheat flakes

AGENABON 20.236 Corn Carrier, infant & adult formula, blending component (e.g. for AGENABON 20.139 Corn Fermentation substrates, lemonades, syrups, special drinks, Glucose syrup solid – DE 29 spices), anti-caking agent, beverages, candies & confectionaries Glucose syrup – DE 97 liqueurs, fruit preparations, ice cream

LIQUID SWEETENING STARCH PRODUCTS LIQUID SWEETENING STARCH AGENABON 22.236 Wheat Carrier, infant & adult formula, blending component (e.g. for Corn & sugar beet Fillings of chocolate products, bread, cakes, sweet products, Glucose syrup solid – DE 29 spices), anti-caking agent, beverages, candies & confectionaries AGENABON 20.135 Glucose & invert sugar syrup F 9 fruit preparations, fruit juice, fruit syrup, ice cream AGENABON 20.238 Corn Perfect for natural coloring applications: Glucose syrup solid – DE 39 Ice cream, flavours, liqueurs AGENABON 20.133 Corn & sugar beet Fillings of chocolate products, bread, cakes, sweet products, Glucose & invert sugar syrup F 30 fruit preparations, fruit juice, fruit syrup, ice cream AGENABON 20.237 Corn Blending component (e.g. for spices), ice cream, candies & Wheat & Fillings of chocolate products, bread, cakes, sweet products, PRODUCTS Glucose syrup solid – DE 97 confectionaries AGENABON 22.133 Glucose & invert sugar syrup F 30 sugar beet fruit preparations, fruit juice, fruit syrup, ice cream AGENABON 22.237 Wheat Blending component (e.g. for spices), ice cream, candies & Glucose syrup solid – DE 97 confectionaries AGENABON 20.138 Sugar beet Fillings of chocolate products, bread, cakes, sweet products, Invert sugar syrup fruit preparations, fruit juice, fruit syrup, ice cream

DRIED STARCH SACCHARIFICATION SACCHARIFICATION DRIED STARCH DEXTRODYN 20.250 Corn Candies & confectionaries, meat & sausage products, ice cream, Crystalline dextrose sweetener blends

Wheat saccharification products acc. regulation (EU) No. 1169/2011 gluten-free and not separately declared. « page 6 » « page 7 » APPLICATION MATRIX APPLICATION MATRIX AGRANA AGRANA STANDARD PRODUCTS ORGANIC SELECTED SPECIALITIES ORGANIC

PRODUCT RAW MATERIAL MAIN FIELD OF APPLICATION PRODUCT RAW MATERIAL MAIN FIELD OF APPLICATION

AGENAFLOCK 20.705 Potato Potato puree, potato dough, baked products, convenience products, Waxy corn Condiments (e.g. ketchup), fruit preparations, soups & sauces, Potato flakes canned food, baby food, potato & vegetable soups AGENAJEL 21.357 Functionalized clean label starch fillings & spreads, frozen & refrigerated products, dairy products AGENAFLOCK 20.708 Potato Potato puree, potato dough, baked products, ready-to-serve meals, Potato flakes with canned food, baby food, potato & vegetable soups AGENAJEL 21.055 Corn Dairy products (esp. plant-based alternatives), condiments rosemary extract Functionalized clean label starch (e.g. ketchup), soups & sauces, fillings & spreads

AGENABACK 20.757 Potato Bakery products or bakery premixes, snacks QUEMLITE 21.209 Corn Convenience products, fat-reduced mayonnaise & dressings, Ground potato flakes (pellets, direct-expanded products) Pregelatinized clean label starch infant & adult nutrition CLEAN LABEL STARCHES AGENAPOM 20.772 Potato Dry soups, tinned meat, baby food Potato cubes AGENALITE 20.052 Waxy corn Sweet spreads (e.g. nougat & coconut creams), savory spreads (e.g. AGENAPOM 20.773 Potato dough mixtures, potato pancake, dry soups, tinned meat, Potato Thin boiling starch processed cheese), meat & fish paste, dietary products, ice cream Potato stripes bread crumbs AGENADYN 20.053 Corn Jellies, spreadable cheese, cheese imitates, dairy products

AGENAPUL 20.795 Potato Soups & sauces, red cabbage, potato dumplings STARCHES

Potato powder THIN BOILING Thin boiling starch POTATO PRODUCTSTHE FOOD INDUSTRY FOR POTATO AGENAPUL 20.794 Potato Soups & sauces, red cabbage, potato dumplings, spreads & pastes Potato powder extra fine AGENOVUM® 22.571 Corn & Bakery products, cookies & biscuits, pasta & noodles, gnocchi, Egg replacement wheat crispy breading

AGENOVUM® 20.075 Corn & Bakery products, cookies & biscuits, pasta & noodles, gnocchi, Egg replacement, gluten-free chickpea crispy breading

AGENAFIBER 19.050 Potato Bakery products, bread, cakes, cookies & biscuits, pasta & Potato fiber, noodles, gnocchi, cereals & muesli bars, dietary products,

INNOVATIONS high water-binding vegan meat alternatives, animal feed

AGENAFIBER 19.051 Potato Bakery products, bread, cakes, cookies & biscuits, pasta & Potato fiber, noodles, gnocchi, cereals & muesli bars, dietary products, vegan medium water-binding meat alternatives, animal feed ORGANIC POTATO FIBER WITH OUR INSOLUBLE FIBERS ... AREAS OF APPLICATION AGENAFIBER 19.050 / 19.051 ... YOU CAN ENHANCE THE COLORFUL FOOD WORLD. Trends Bakery, bread & cakes Breakfast cereals & muesli bars Crackers & biscuits WHAT IS AGENAFIBER? Processed meat & sausages AGENAFIBER 19.050 / 19.051 is used in most cases for Organic & GMO-free 9 Pizza, tortilla & wraps Vegan fiber enrichment. Due to its well-developed water- Pasta & potato puree Clean label binding properties and texturizing characteristics Soups & sauces Fiber enrichment the insoluble fiber of various additional Smoothies and infant drinks Low-carb benefits in food products. Petfood & animal feed Gluten-free POTATO FIBERS Great replacement ADVANTAGES for hard-to- Natural food ingredient find fibers! FIBER & CODEX ALIMENTARIUS Retains moisture & slows staling SOURCE PRODUCT CLAIM “SOURCE OF FIBER” Product softness & mouthfeel OF FIBER! enhancement At least 3 g fiber per 100 g 8 At least 1.5 g fiber per 100 kcal PRODUCT Increases shelf life Texture improvement notably in CHARACTERISTICS THE IMPORTANCE OF DIETARY FIBER PRODUCT CLAIM “HIGH IN FIBER” low fat products 100 % from potato At least 6 g fiber per 100 g Stabilisation of particles in liquids Dietary fiber is that part of plant material in the diet which is resistant to Insoluble dietary fiber At least 3 g fiber per 100 kcal High fibre-content claim on the label enzymatic digestion which includes cellulose, non-cellulosic polysaccharides Neutral odour and taste Fastfood upgrading such as hemicellulose, pectic substances, gums, mucilages and a non-carbo- High water-binding capacity hydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits THE NATURAL Bulking/thickening agent and vegetables have a positive effect on health since their consumption has UPGRADE Increases viscosity IMPORTANT FACTS been related to decreased incidence of several diseases. Dietary fibre can be Health benefits and Carrier substance Average particle size (d50): 150–300 µm used in various functional foods like bakery, beverages and meat products. many technical

Prevention of phase * The influence of different processing treatments (like extrusion cooking, WBC [g H20/100 g] AGENAFIBER 19.050: 1 100 – 2 000 g functions! separation and syneresis * canning, grinding, boiling, frying) alters the physico-chemical properties of WBC [g H20/100 g] AGENAFIBER 19.051: 750 – 1 500 g Dietary fiber content [% i. Tr.]: min. 75 % dietary fibre and improves their functionality. Insoluble fiber – HMWDF [% i. Tr.]: min. 60 % (adapted from: Dietary fibre in foods: a review, J Food Sci Technol. Juni 2012; 49(3): 255–266.)

* Water-binding capacity [email protected] [email protected]

AT-BIO-301 EU-Landwirtschaft AGRANA ORGANIC ORGANIC POTATO STARCH ORGANIC POTATO FLAKES THE NATURAL DECLARATION STÄRKINA 20.001 UPGRADE AGENAFLOCK 20.708 & AGENABACK 20.757 without through sustainable Trends E numbers! organic potato products WHAT IS STÄRKINA? from Austria! Our organic potato starch is made exclusively from high- quality starch potatoes at the AGRANA factory in Gmünd/ SO EASY Austria. and so Organic & GMO-free Due to its neutral taste, high water absorption capacity, natural! Vegan Organic & GMO-free low fat content and absence of allergens, domestic potato starch Clean label Vegan is a frequently asked starch product. Gluten-free

Clean label Gluten-free WHAT ARE AGENAFLOCK AND AGENABACK? ADVANTAGES Trends AGENAFLOCK are peeled, cooked and dried organic Swelling capacity also in potato flakes. Through a special cooking process as WHITE-LABEL- cold water ADVANTAGES well as a gentle drying, the valuable ingredients are PRODUCTION! Energy and cost savings High water-binding capacity preserved. 6 Typical potato taste Neutral odour and taste AGENABACK are ground potato flakes with a finer Fresh potato odour PRODUCT Transparent and clear structure they have good mixing properties with Texture & preservation CHARACTERISTICS 7 High viscosity and swelling capacity flours. As a result AGENABACK is mainly used improvement 100 % from organic potatoes Texture improvement in baked goods. High water-binding capacity Pure and natural Low gelatinization temperature (approx. 63°C) Versatile ingredient Improves suitability for extrusion MAIN APPLICATIONS High water-absorption capacity Potato puree & potato dough Binding, thickening Bakery products and baking agent MAIN APPLICATIONS Ready-to-serve meals PRODUCT CHARACTERISTICS Bulking agent Bread & bakery products & canned food 100 % from organic potatoes THE PERFECT Confectionary & puddings Soups & sauces Pure and natural NATURAL Meat & sausage products Snacks & direct-expanded Versatile ingredient Soups, sauces & dressings products Excellent swelling capacity BINDER! Baby food Snacks THE Noodles GLUTEN-FREE [email protected] ALL-ROUNDER! [email protected]

AT-BIO-301 EU-Landwirtschaft AGRANA ORGANIC CLEAN LABEL STARCHES THIN-BOILING STARCH AGENAJEL 21.357 / 21.055 & QUEMLITE 21.209 AGENALITE 20.052 PRODUCT CHARACTERISTICS Increased creaminess WHAT ARE CLEAN LABEL STARCHES? WHAT IS AGENALITE? Smooth texture and Trends thermo-reversible behavior AGRANA clean label starches, available in conventional AGENALITE is a thin-boiling organic maize

and organic quality, are alternatives to modified starches. starch specially developed for fat-reduced Low viscosity during filling Clean label Due to physical treatment, clean label starches behave sweet spreads. With AGENALITE sweet spreads Spreadable at chilled and ambient Organic & GMO-free similar to chemically modified starches (process stability, such as coconut and hazelnut cream temperature Vegan shelf-life, texture profile) without the application of any can be produced palm oil-free. Gluten-free ADDITIVE- Organic & GMO-free chemical process. Therefore, these kinds of functional FREE! Palm oil-free starches are considered as food ingredients. 'Light' Vegan ADVANTAGES MAIN APPLICATIONS Clean label Up to 70% fat reduction MAIN APPLICATIONS Sweet spreads SUGAR Trends Significant sugar reduction Condiments (e.g. ketchup) Savory spreads REDUCTION! Labeling as 'light' product AGENAJEL 21.357 / 21.055 Processed cheese Sauces & dressings Improves texture and mouthfeel Functionalized clean label starches Fruit preparations Meat & fish paté 5 Optimal rheological properties Dairy products Ice cream QUEMLITE 21.209 Fillings & spreads Pregelatinized clean label starch Frozen & processed food ADVANTAGES Bakery products Alternative to chemically modified starches No E numbers, no additives Declaration as starch 7 PALM Increase of process tolerance and OIL-FREE! SIMPLE storage stability Texture improvement INGREDIENT FAT LIST! Water absorption and binding Emulsifying capacity – fat reduction REDUCTION!

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AT-BIO-301 EU-Landwirtschaft AGRANA ORGANIC VEGAN EGG SUBSTITUTE FOLLOW THE VEGAN TREND AGENOVUM® 22.571 Trends BASED ON WEATH STARCH, WEATH PROTEIN AND CORN STARCH ® WHAT IS AGENOVUM®? AGENOVUM + water = 1 egg equivalent AGENOVUM® is a vegan egg substitute based on wheat and ONE PRODUCT – corn. AGENOVUM® is suitable for a variety of applications Organic in the pastry field as well as for pancakes, biscuits, spaetzle Vegan MANY APPLICATIONS NEW! and crispy breading. Clean label Baked goods AGENOVUM®

High protein Waffles GLUTENFREE! Easy storage Spaetzle Convenient Pancakes HIGHLY Kaiserschmarrn (sugared VERSATILE! pancakes with raisins) WHY REPLACE EGGS? Biscuits Breading Whether from an ethical perspective or from a health perspective Yeast dough – there are many reasons to abstain from eating eggs. A vegan diet, ADVANTAGES Potato dough the Salmonella or cholesterol issue, or an existing allergy to hen Pasta No microbiological contamination CHARACTERISTICS eggs, which is in fact the second most common global childhood Wide range of applications Simple application allergic disease after milk allergies. Storage without cooling Versatile use The most important method for relieving the symptoms is the HOW TO USE IT Increase shelf life so-called abstention (allergen avoidance). The main allergens are 6 Vegan Egg-free products can be produced for instead of 1 kg of whole eggs: 300 g AGENOVUM® + 700 g of water Cream-coloured powder contained in egg white and are called ovomucoid and ovalbumin, people suffering from egg allergies

which may trigger allergic reactions. The chicken egg is excluded with a grain-like odour ® Cost reduction ® instead of 1 kg of dried eggs: 1200 g AGENOVUM and a flour-like taste from the diet and can be replaced by AGENOVUM in many (addition of water according to recipe) Free from egg and milk recipes!

Shelf life: 24 months in RECIPES IN “COOK WITH US!” AT WWW.AGRANA.COM dry-storage conditions (Adapted from: https://www.veganblatt.com/keine-eier & http://www.ecarf.org/infoportal/allergien/huehnereiallergie/) All information and instructions are based on our testing and are to be understood as general and non-binding suggestions. We recommend testing the suitability of our products by way of VEGAN PROTEIN your own trials. POWER Made in Austria!

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AT-BIO-301 EU-Landwirtschaft AGRANA ORGANIC OUR WHEAT PORTFOLIO WHEAT STARCH AGRANAS QUALITY PROVEN ORGANIC WHEAT INGREDIENTS Trends WEIZITA 22.050 Benefits AGRANA – ONE OF THE LARGEST ORGANIC FOOD MANUFACTURERS WEIZITA 22.050 Organic & GMO-free IN EUROPE AND THE LARGEST PRODUCER OF ORGANIC STARCH IN Clean label High purity, bright white colour THE EUROPEAN UNION Plant protein source & neutral flavor Improvement & control of texture, AGRANA Starch has been focussing on ingredients derived from organic potatoes, corn and waxy High protein viscosity & crumb structure corn for twenty-five years and has become the worldwide market leader in the production of Perfect meat alternative Binder & thickening agent in soups, organic corn starch, maltodextrin and dextrose. Since 2014, AGRANA has offered high-quality Vegetarian & vegan sauces, puddings, processed meat etc. organic wheat starch and wheat protein from the facility in Pischelsdorf, Lower Austria. Stabilization of emulsions

WHEAT STARCH AND WHEAT GLUTEN HAVE TRANSFORMED INTO Adjustment of protein content, notably SPECIALTY, VALUE-ADDED PRODUCTS (IN RECENT YEARS). combined with Vital Wheat Gluten 22.575 Wheat starch and wheat gluten have transformed into specialty, value-added products (in recent years). The value of wheat starch in food applications relates to its unique combination of properties. Although wheat flour inherently contains colored pigments, isolated wheat starch has high purity and is bright white, which is important in flour-based applications, as well as for use as a moisture-control agent in baker’s sugar. WHEN “WITH” IS BETTER THAN “FREE-FROM” Native wheat starch exhibits lower viscosity than other commercial starch sources, thus it finds some applications where high solids (body) is desired without excessive thickening. Celiac disease affects only one percent of the population, Its thickening ability is affected by its heating rate – a faster heating rate generates higher therefore most vegans have no reason to eliminate gluten viscosity due to concurrent increases in granular swelling and leaching of solubles. Above from their diets. In fact, a recent study in the British Journal 6 % concentration of wheat starch in watery food systems, the paste develops into stronger of Nutrition has suggested that gluten-free diets are associated gels compared to corn starch, because of the higher content of linear amylose molecules of with reductions in levels of beneficial intestinal bacteria wheat starch. and increased levels of harmful bacteria, which can affect WEIZITA resistance to disease. For those who don’t suffer from celiac WEIZITA 22.050 AGENAMALT disease, it may be beneficial to include gluten in their diet. Organic native

AGENABON (Adapted from: http://www.theveganrd.com/2009/11/ wheat starch no-need-for-vegans-to-give-up-fat-gluten-soy) VITAL WHEAT GLUTEN

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AT-BIO-301 EU-Landwirtschaft AGRANA ORGANIC MALTODEXTRINS & SYRUPS Benefits WHEAT GLUTEN AGENAMALT 22.230 / 20.235 / 22.235 & AGENABON 20.236 / 22.236 / 20.132 / 22.132 VITAL WHEAT GLUTEN 75 FOOD 22.575 Benefits AGENAMALT 22.230 / 20.235 / 22.235 AGENABON 20.236 / 22.236 GUARANTEED Improve body & mouthfeel, clear flavor, clarity of end product Reduction of sweetness VITAL WHEAT GLUTEN 75 FOOD 22.575 Low osmolality & slow release of energy – sports, health or Adjusting freezing point and elastic GLUTEN-FREE! Properties of visco elasticity and binding – meal replacement drinks, infant formula properties dough stabilization & shaping Neutral carrier for spices & for spray-dried fruit juices Enhance texture & tenderness in High water absorption Partial fat or sucrose replacer – calorie reduction cookies, cakes, muffins Milling and flour fortification Improved viscosity & stabilizer Increase the solids of a formulation – body & mouthfeel Improves resistance in puffed and frozen pastries Reduction of sweetness and sucrose crystallization Consistent quality – beverage stability improvement SPECIAL PRODUCT Perfect for use in wheat-flour applications of sucrose solutions “Low” colour – no colour influence on the end product with high Cohesion of meat preparations Improvement of texture in candies, prevents staling Reduce microbiological spoilage during storage added value! Ideal meat alternative – meat-like, fibrous texture Good film-forming properties, shelf-life extension Reduction of syneresis High nutritional source for vegetarians of hard candies Carrier & improvement of solubility of powders

AGENABON 20.132 / 22.132 Sweetener with characteristics similar to sucrose AGENAMALT 22.230 / but less sweetness 20.235 / 22.235 Extended stability and shortened browning reaction Organic maltodextrin DE 19 due to minor glucose content Formation of very fine sucrose crystals AGENABON 20.236 / 22.236 Humectant binder – drying-out retardation

Organic glucose syrup solids DE 29 Perfect for hard caramel and gums

AGENABON 20.132 / 22.132 VITAL WHEAT Organic high maltose syrup DE 50 GLUTEN 75 FOOD 22.575 Organic wheat protein

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AT-BIO-301 EU-Landwirtschaft AGRANA ORGANIC AGRANA Starch / AGRANA Stärke GmbH A-3950 Gmünd, Conrathstrasse 7, Austria Tel.: +43/2852/503-0 Email: [email protected]