> WHEATMEAT FOR BAKERY AND SNACK FILLINGS. Textured wheat protein

> RAW MATERIAL > VEGETABLE PROTEINS Proteins are essential components of life. In industrial countries, traditionally red meat is consumed for satisfying the protein requirements. However, increasing health awareness is strengthening the interest in low cholesterol protein sources. Consumers are asking more and more to include suitable vegetarian meat alternatives in their daily meal plan. Thus the food industry increasingly focuses on plant proteins to cater specifically vegetarians. Today the food industry increasingly labels foods as suitable for vegetarians. > WHEAT EXTRUDATES The consumers expectations in meat products and their analogues are high. They must be high quality, very healthy, taste better and be of natural origin. WHEATMEAT meets all these requirements. WHEATMEAT is produced from the best wheat raw materials and contains many essential compounds from the grain. We do not use any additives. Our product is 100 % natural. Because WHEATMEAT is made from plants, it is free from cholesterol, has almost no fat and a high protein content. Due to the type of raw material used, WHEATMEAT is not subject to any GMO issues. > PRODUCT BENEFITS > HIGH WATER BINDING CAPACITY WHEATMEAT is characterized by a superior water binding capacity which increases the juiciness, prolongs the fresh-keeping and improves the shelf life of the finished product by reducing the water activity. > BLAND TASTE The pleasantly bland taste provides for a wealth of possible taste variations with no limits to creativity. In vegetarian fillings, WHEATMEAT does not produce any off-flavour thus simplifying seasoning and aromatization of the products. > EXCELLENT BAKING STABILITY Bakery fillings made with WHEATMEAT are very baking-stable because the product binds liquids permanently thus counteracting moisture losses during baking and the soaking of the dough. The fillings are not reduced in volume which prevents the formation of cavities. These properties are maintained even after freezing and thawing which makes the production of filled frozen dough pieces possible. > COST REDUCTION Due to the good water binding properties, WHEATMEAT used as basis for vegetarian fillings provides for high efficiency and improved yields. In meat recipes, the wheat texturates replace parts of the expensive lean meat thus resulting in potentially high cost reduction. > MULTIFUNCTIONAL INGREDIENT The wheat texturates are in particular suitable for the production of savoury vegetable and minced meat-like fillings for yeast raised products, Danish pastry and puff pastry products. The low fat content of WHEATMEAT allows the production of low-fat vegetarian products; in meat formulations a fat reduction of up to 30 % can be achieved. WHEATMEAT D65 WHEATMEAT S65 WHEATMEAT DS65 WHEATMEAT G65

> APPLICATION > PREPARATION Combine spices, thawed spinach and WHEATMEAT G65 in cold water and let soak for 30 minutes. Then mix the WHEAT- MEAT mass with oil, potato flakes and a binding agent we recommend PURABIND H150 in a spiral mixer to yield a homogeneous mass. Pipe the filling mass in a ratio of 2:3 onto the dough. Bake the dough pieces for about 15 minutes at 210 C. Individual variations include the addition of up to 15 % vegetables or other ingredients. > CHARACTERISTICS Using WHEATMEAT is simple and does not require adaptations of established production processes. Prior to using WHEATMEAT it is hydrated for about 15 minutes. During this time it will absorb water up to 3,5 times of its own weight. Depending on the product the regenerated texturate WHEAT- MEAT has a fine or coarse structure similar to the texture of minced meat or goulash. WHEATMEAT is based on wheat flour which is a common ingredient in many food products. A separate labelling of the texturates is thus not necessarily required. > RECIPE: SAVOURY SPINACH FILLING BASIC RECIPE (in %) WHEATMEAT G65 10 Water for soaking 18 Vegetable oil 4 PURABIND H150* 12 Spinach leaves (finely chopped) 50 Potato flakes 1,5 SEASONING Paprika, noble sweet 0,5 > ADVICE We accompany your development work from the selection of optimum raw materials to the finished product. Our application experts are available to assist you when products should be adapted to regional taste preferences and existing processes. We would be pleased to discuss your ideas and present product information and recipe suggestions. Please contact us! White pepper, ground 0,1 Salt 1,5 Sugar 0,5 Medium-hot mustard 1,9 Total 100 * We recommend PURABIND H150 as binding agent. It is composed of specialty flours, starch and protein. PURABIND is perfectly suited for products developed for vegetarian diet.

> INNOVATION > TRADITION KAMPFFMEYER Food Innovation GmbH is a high tech mill. We are proud of our history because the roots of our company, as member of one of the largest milling groups in the world, go back to the medieval ages. Over the centuries the former wind and water mills turned into advanced high performance mills and into KAMPFFMEYER Food Innovation GmbH which is now specialized in the high tech processing of milled grain products. > RESEARCH AND DEVELOPMENT Today Kampffmeyer Food Innovation GmbH is leading in the research and development of new applications for milled grain products. We always keep our focus on the consumer. Food products must not only taste good, they must also meet the consumers expectations in terms of product quality and health properties. Our technological knowhow, expertise, specific raw material solutions and pilot plants contribute to our customers from all over the world asking for our advice on technology and processing of milled grain products. > TECHNOLOGY The production of WHEATMEAT is based on obtaining specific wheat protein fractions using latest milling technology. Precise control of processing parameters in special extruders results in a loosening of the native protein structures which are then laminary aligned and subsequently stabilized via different linkages. The process management provides for the production of high quality wheat texturates with excellent product properties enabling you to use them in different applications. The production process of WHEATMEAT provokes a high microbiological stability of the product which can then be used in chilled products as well. > TAILOR MADE For the production of bakery and snack fillings, we recommend our WHEATMEAT D65, WHEATMEAT DS65, WHEATMEAT S65 and WHEATMEAT G65. We also offer customized texturates with different particle sizes, colours and flavours which can be optimally integrated into various recipes and production processes.

> HIGH TECH REFINEMENT OF CEREAL BASED RAW MATERIALS State-of-the-art technology Application technology know-how Tailor-made concepts > WHEATMEAT FOR BAKERY AND SNACK FILLINGS All benefits at a glance Technological benefits > High water binding capacity > Freeze-thaw stability > Structure forming and texturizing > Microbiological stability > Excellent baking stability Economical benefits > Reduced baking loss > High yield > Reduction of expensive lean meat portion > Good fresh-keeping Nutritional benefits > Reduced fat content > Low cholesterol > Low sodium > High protein Specific application benefits > Suitable for vegetarian products > Pleasant taste and flavour > Typical meat colour > Clean Label > Natural food ingredient > Is not subject to the Meat Hygiene Directive > Non-GMO (according to EC 1829/2003 and 1830/2003) 08/08 Textured Vegetable Protein KAMPFFMEYER Food Innovation GmbH I Trettaustrasse 32 34 I D-21107 Hamburg, Germany Phone +49 40 75109-666 I Fax +49 40 75109-680 I info@kampffmeyer.eu