FUNCTIONAL SYSTEMS. Blending ideas

Transcription

1 FUNCTIONAL SYSTEMS Blending ideas

2 Specialists in raw materials distribution Faravelli Group has been dealing with raw materials distribution since ever; our aim is to provide customers with highest quality ingredients, ranging from the most traditional to the most innovative ones. Our customers are small and medium enterprises as well as big international groups working in the food, nutraceutical, pharmaceutical, chemical and cosmetics industry. Each field is backed up by a dedicated Sales Division staffing a team of qualified professionals to assist customers for all technical and commercial requirements. Our core business is completed and enriched by some complementary activities designed to improve the range of services offered to customers: the production of FARA functional systems for the food industry is one of them. From raw materials to functional systems Raw materials we use to formulate our functional systems come from global market players exclusively, meeting the most severe standards in terms of quality and performance. Raw materials and a first-rate service are a very basic prerequisite to formulate finished products complying with the characteristics of stability and consistency required by the market. Nevertheless quality is often a necessary but not sufficient condition to reach the goal. In this case, formulators need something more, a solution adding value to the idea, and making it a success over the counter and... over the time.

3 The key stone Our mission is to provide the keystone to combine ingredients and industrial processes, and make ideas and concepts become feasible and cost-effective. How? Facing each idea and concept as a specific case, and developing tailored solutions. The end result is a functional system made of a range of raw materials particularly chosen to fulfil specific needs and demands. C PROCESS R E P FINISHED PRODUCT P I C E The Application Lab The Food Application Lab is one of our greatest pride. It is the place where FARA functional systems come to life, an innovative centre completely devoted to non-stop R&D activities. The high profile of our technical staff grants a straight and very focused relationship with our customers R&D departments, a crucial prerequisite for the success of a project. It is a sort of modern tailoring atelier in which we brainstorm, formulate hypotheses, design new ideas and concepts. Last but not least, it is the place where these ideas are practically tested. Our work station features high-tech machines performing according to the ultimate food technology processes. The end result is a functional system. Not just one of the many, but a tailor-made solution, designed and cut around a specific idea, to meet specific needs.

4 Why choose FARA systems FARA functional systems are based on hydrocolloids, therefore virtually suitable for any recipes and applications requiring water, like for instance ice creams, sauces, confectionery or meat products. FARA functional systems help to define the structure and texture of the finished product, they contribute to the organoleptic properties optimization and shelf life stability. However, their added value is not limited to improving the product; it goes far beyond than that. In fact, switching to FARA functional systems is an insightful choice. A move made of many crucial steps. At first, they might be not immediately perceivable, but at lenght they will reveal to be absolutely a choice worth taking to get concrete, innovative and cost-effective solutions to any formulations, even the most puzzling. Benefits to end users can be summarised in just two words: simplification and optimization. Simplification: search and approval of raw materials quality control limited number of suppliers suppliers approval Optimization: improved workability in the production process limited number of weighing operations reduced preparation and production time standardization of the interactions among individual components by a single supplier warehouse management Simplification and optimization result in obvious economic advantages for the customer. But that is not it. Benefits go far beyond

5 FARA : a partnership based on solid reasons We are the ideal partner for any needs, a team which will keep supporting customers even after sales. Ours is a full-cycle and extremely accurate assistance, accompanying all the phases of the project, thus granting full compliance with the most severe production and flexibility standards. To achieve our goals we can rely on: a modern production plant designed to ensure Quality, Health & Safety a packaging line, providing both standard (15-25 kg) and ad hoc packaging solutions customized according to the needs of the client a quality control laboratory to test finished products using methods that accurately reflect the final application The production site and the Application Lab comply with Faravelli quality system requirements and are certified according to ISO, BRC, IFS and HACCP.

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7 FARA : main applications

8 FARA : main applications No matter which formulation and recipe is puzzling you: together we will find the winning solution, based on FARA Functional Systems. Products and dosage will depend on the manufacturing process applied and can be customised according to your specific needs. CONFECTIONERY Marsh Mallow - gelatine free Brix FARAMIX FR FR 112 Gelification Candy gelée - neutral taste FARAMIX FR 120 Gelification Chwey candy - gelatin free FARAMIX GF 101 Gelification TOPPINGS & COATINGS FOR SWEETS Fruit Coating for Ice Cream FARAMIX 22 Texturization Ripple preparation FARAMIX FP RN 123 Texturization Cocoa Topping FARAMIX FP RN 123 Texturization Mint Topping FARAMIX FS 116 Texturization Caramel Topping FARAMIX TP 101 Texturization Glazing - cold prep. FARAMIX WD 106 Gelification Glazing - cold prep. (sprayable) FARAMIX SG 101 Gelification Cold Spreadable Gelatine FARAMIX TG 1 Gelification Reversible jelly FARAMIX GS 101 Gelification

9 FILLINGS & SPREADABLE CREAMS Powder mix for bakery cream FARAMIX BC 102 Texturization - Protein stabilization Custard for layered dessert - Vanilla Flavour (gelatine free) FARAMIX CC 101 Texturization - Fat replacement Custard for layered desserts - Vanilla Flavour (low fat) FARAMIX DS 110 Texturization - Fat replacement Fudge for bakery filling - Caramel Flavour FARAMIX CC 105 Texturization Fudge for bakery filling - Cocoa Flavour FARAMIX CC 105 Texturization Choco Hazelnut Cream FARAMIX HS 101 Fat replacement - Texturization Baker s custard - Freeze Thaw Stable - Instant Product FARAMIX BC 103 Freeze thaw stability - Texturization Centre Filling FARA RN 140 Stabilization CREAMY DESSERTS AND INSTANT PRODUCTS Panna Cotta (neutral & gelatine free) FARAMIX DS 103 Texturization - Protein stabilization Panna Cotta (low fat & gelatine free) FARAMIX DS 104 Texturization - Protein stabilization Crème Caramel (home preparation) - Instant Product FARAMIX DS 109 Texturization Milk Shake (flavoured) - Instant Product FARAMIX DW 106 Thickening - Stabilization Pudding (cost-effective) - Instant Product FARAMIX IP 110 Texturization - Protein stabilization Pudding - fruit flavour (frozen) - Instant Product FARAMIX JM 117 Gelification Pudding - chocolate flavour FARAMIX DS 103 Texturization - Protein stabilization Whipping - Cooking Vegetable Cream FARAMIX WA 106 Texturization - Stabilization Chantilly Crème - 25% Vegetable Fat Whipping Cream FARAMIX WA 105 Tickening - Stabilization Milk Shake (flavoured) - High Fibre content - Instant Product FARAMIX DW 114 Thickening - Stabilization Cooking cream FARAMIX CC 108 Tickening - Stabilization

10 CHEESE Yoghurt & Quark Mousse FARAMIX CH 101 & FS 105 Emulsification - Texturization Soft Cheese (thaw stable) FARAMIX CH 102 Freeze-thaw stabilization Ricotta Mousse FARAMIX CH 106 Emulsification - Stabilization Texturization Imitation Mozzarella for Pizza FARAMIX CH 107 Emulsification - Texturization YOGHURT & SOUR CREAM Pasteurized Yoghurt FARAMIX PY 101 Texturization - Water binding Pasteurized Yoghurt - gelatine free FARAMIX PY 102 Texturization - Water binding Fresh Stirred Yoghurt FARAMIX FY 101 Texturization - Water binding Fresh Stirred Yoghurt - gelatine free FARAMIX FY 102 Texturization - Water binding Fresh Stirred Yoghurt - 3% fat - additives free FARAMIX FY 110 Texturization - Water binding Greek Style - Strained Yoghurt - gelatine and starch free FARAMIX FY 102 Texturization Laban FARAMIX FY 103 Texturization - Water binding Laban - gelatine free FARAMIX FY 105 Texturization - Water binding Fresh Stirred Soy Yoghurt FARAMIX PY 103 Texturization - Water binding Pasteurized Soy Yoghurt FARAMIX PY 105 Texturization - Water binding

11 ICE-CREAM Cornetto Style Ice Cream FARAMIX IC 114 Emulsification - Texturization Cost Saving Ice Cream FARAMIX IC 116 Over Run Boost Ultra Light Ice Cream FARAMIX IC 117 Emulsification - Texturization Full Fat Ice Cream FARAMIX IC 103 Emulsification - Texturization Soya Ice Cream FARAMIX IC 131 Emulsification - Texturization Yoghurt Ice Cream (gelatine free) FARAMIX IC 118 Texturization Soft Ice Cream Base FARAMIX ICI 105 Emulsification - Texturization Sorbet (No Fat Sherbet) FARAMIX IC 119 Crystallization prevention Chocolate Semifreddo FARAMIX WA 102 Emulsification Home-made express sorbet FARAMIX IC 166 Crystallization prevention Milky Ice Lolly FARAMIX DW 102 Crystallization - protein protection MARMELADES & JAMS Jam for layer bakery filling - 30% fruit FARA RN 101 Reversibility Jam for layer bakery filling - 50% fruit FARA RN 101 Reversibility Apricot Jam - with high fibres content FARAMIX JF 105 Baking stabilization and oven stable Apricot Jam - 65% Brixand oven stable FARAMIX JF 112 Stabilization Creamy Spreadable Jam FARAMIX FP 102 Thickening Fruit of the forest extra jam FARAMIX JM 123 Texturization - high fibres and vitamin content Bakery jam FARAMIX JM 112 Stabilization

12 BAKERY Muffin FARAMIX CT 105 Texturization - Rising - Humidification Muffin (home preparation) FARAMIX BB 103 Texturization - Rising - Humidification Dough Base FARAMIX BB105 Freeze thaw stable Muffin - High fibre content FARAMIX BB 106 Texturization - Rising - Humidification VEGETABLE & TOMATO PRODUCTS Tomato Sauce with cooked vegetables FARAMIX TS 101 Water binding - Stabilization Tomato Ketchup (cheap formulation) FARAMIX FS 120 Water binding - Stabilization Tomato Ketchup (high quality) FARAMIX TS 102 Water binding - Stabilization Tomato Spread - with high fibre content FARAMIX TS 103 Water binding - Stabilization MAYONNAISE & DRESSINGS Mayonnaise 25% Oil - Cold Prep. - eggs free FARAMIX FS 102 Emulsification - Stabilization Mayonnaise 50% Oil - Cold Prep. - eggs free FARAMIX FS 102 Emulsification - Stabilization Mayonnaise 70% Oil - Cold Prep. - eggs free FARAMIX FS 102 Emulsification - Stabilization Mayonnaise 25% Oil - Cold Prep. FARAMIX MY 103 Emulsification - Stabilization Mayonnaise 30% Oil - Cold Prep. FARAMIX MY 103 Emulsification - Stabilization Mayonnaise 40% Oil - Hot Prep. FARAMIX RN 130 Emulsification - Stabilization - Shape Control Mayonnaise 40% Oil - Cold Prep. - for catering FARAMIX MY 103 Emulsification - Stabilization Light Mayonnaise - Hot Prep. - egg yolk free FARAMIX MD LP 105 Emulsification - Stabilization - Texturization Mayonnaise for Coleslaw - 50% oil FARAMIX MY 122 Water release prevention - Stabiliz. - Textur. Mayonnaise (25 % Oil) Cold Preparation - egg free FARAMIX MY 107 Emulsification - Stabilization Mayonnaise Hot Preparation (50% oil) - egg free FARAMIX FS 102 Emulsification - Stabilization Yoghurt Dressing FARAMIX MY 113 Emulsification - Stabilization - Texturization Italian Dressing - oil free FARAMIX MY Emulsification - Stabilization Balsamic Glaze FARAMIX FS 133 Thickening

13 MEAT Hamburger Freeze Thaw Stable FARAMIX HH 101 Texturization - Water binding Shaped Meat Balls FARAMIX HH 102 Texturization - Water binding - Shape control Sausages FARAMIX SS 101 Texturization - Water binding Low Fat Liver Paste FARAMIX PT 101 Texturization - Water binding Meat Stuff for Ravioli FARAMIX MP 101 Binding - Moisture Retention - Shape Control Brine preparation for Meat FARAMIX WB 131 Freeze-thaw stabilization Brine preparation for Meat - Pork proteins free FARAMIX WB 132 Freeze-thaw stabilization Fat emulsion FARAMIX SS 102 Binding - Moisture Retention - Shelf Life SEAFOOD Caviar FARAMIX RN 114 Yield increase - Water binding Brine for shellfish FARAMIX SF 103 Yield increase - Water binding Brine for herrings FARAMIX SF 103 Yield increase - Water binding Transparent brine for shrimps FARAMIX SF 104 Yield increase - Water binding Fish Paté FARAMIX PT 102 Fat replacement - Water Binding Fish Medaglioni FARAMIX WB 124 Binding - Syneresis Prevention - Shape Control

14 DRINKS Fruit Juice concentrated base FARAMIX FS 118 Stabilization Egg Liqueur FARAMIX FS 117 Thickening Chocolate Liqueur FARAMIX FS 126 Thickening U.H.T. Soya Drink - carrageenan free FARAMIX MD 101 Thickening Chocolate Milk FARAMIX MD 109 Thickening Flavoured Soft Drink FARAMIX DW 102 Mouthfeel Increase WATER JELLY Ready-to-use powder for water jelly - spoonable FARAMIX WD 125 Thickening - Water binding - Texturization Flavoured fruit ielly - spoonable FARAMIX WD 109 Thickening - Texturization Strawberry Drinkable Jelly with Green Tea FARAMIX NTC 105 Thickening - Water binding & Grape Seed Extract Citrus Fruit Drinkable Jelly with Magnesium, FARAMIX NTC 105 Thickening - Water binding Carotenoids & VitE Tropical Fruit Drinkable Jelly with Bioflavonoids, Fibers, VitC FARAMIX NTC 105 Thickening - Water binding Coconut Drinkable Jelly with Proteins FARAMIX NTC 106 Thickening - Water binding Flavoured fruit jelly - squeezable FARAMIX WD 119 Thickening - Water binding Flavoured fruit jelly sugar and gelatine free - spoonable FARAMIX WD 109 Thickening - Water binding Alcoholic Jelly FARAMIX GC 105 Gelification - Alcohol/Water Binding Beer soft jelly FARAMIX GS104 Gelification

15 NOTE

16 GIUSTO FARAVELLI SPA FARAVELLI GMBH FARAVELLI S.R.O. PRAHA GIUSTO FARAVELLI SPA - SPANISH OFFICE FARAVELLI CHINA CO. LTD FARAVELLI INC fara@faravelli.it