Fibre (Insoluble)

A Pizzey's Flaxseed Sampler

Pizzey's SelectGrad™ Whole-Milled Flaxseed: Low-Net Carb! Has a soft texture and mild, toasted cereal flavor. It is available in both brown and gold flaxseed colors, (Applications: bakery products, snacks, cereals, pancake mixes, waffles, pastas, tortillas, soup and chili thickeners, meat binder, and nutrition bars)

Pizzey's BevGrad™ Fine-Milled, Pasteurized Whole Flaxseed: Low-Net Carb! Contributes a smooth texture and enhanced microbiological stability in high-moisture applications. (Applications: Beverages, bakery, batters, breading, crusts and nutritional products)

Pizzey's NutriGrad™: A high-lignan/dietary fiber complex from flaxseed, is the latest product in Pizzey's line. NutriGrad™ is especially rich in antioxidant value. Lignans have the potential to treat such disorders as rheumatoid arthritis, psoriasis, multiple sclerosis and systemic lupus erythematosus — disorders characterized by activated lymphocytes and hyper-stimulated immune response. NutriGrad™ is a finely milled powder designed for its ease of incorporation into food and supplement formulations for which a smooth texture is desirable. (Applications, snacks, bakery goods, nutritional products, beverages and supplements)

Pizzey's FortiGrad™: A minimally processed high-lignan/dietary fiber complex from flaxseed, is a basic ingredient for use in further processed high-lignan foods and supplements. FortiGrad™ contains 55% dietary fiber and is a rich source of antioxidants. (Applications: RTE and hot cereals, snacks, bakery goods and nutritional products)
Pizzey's PremiumGrad™: A whole-milled flaxseed designed specifically for the nutritional and processing needs of pet food manufacturers

SelectGrad™, BevGrad™ ,  NutriGrad™,  FortiGrad™ PremiumGrad™  are registered trademarks of Pizzey’s Milling, Canada.. The above comes from information supplied by Pizzey’s Milling and their copyright is acknowledged

go back to Fibre Insoluble

                               
Website Powered by WebLogix Ltd All content copyright 2006