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Mustard flour
Mustard flour comes from a grinder and mustard powder to separate the shell of mustard seeds and extract soft powder from the mustard seeds.
Whole mustard flour
The whole mustard flour comes from the mixing of the mustard and mustard shells, which includes whole mustard flour, brown, ointment and yellow and ointment blend.
Broken Mustard
Broken Gray Mustard, Including Mustard Grain, whose outer crust is cracked and into the flour. This kind of mustard flour is used to create appearance and texture in sauces and seasonings.
Mustard bran
Mustard bran is a mustard seed shell isolated during the process of producing mustard flour. Yellow mustard bran has up to 9 times its absorption capacity and is widely used as natural gum in sauces.
Inactive Mustard Flour
The global tendency towards a healthier lifestyle led to the use of a unique and non-chemical method to inactivate the enzyme in mustard.
Inactive mustard flour has the functional properties of mustard and is used as emulsifier and protein source in meat products, seasonings, sauces, tomato-based products, pastry and bakery products.
Mustard seeds
Mustard seeds are mainly used in pickles and sauces as dramatic grains to add flavor and texture.
Stab Mix Colin
Special mix for mayonnaise, Stabilizer for cold sauce
Mayonnaise Mix Dena
Special mix for mayonnaise, Stabilizer for cold sauce
Saler Company Information
