Kampffmeyer Launches Solution for Tomato Sauce with Delicate Texture

PURABIND PULP consists of physically treated wheat flour fractions. This binding system builds stable viscosities even in cold processes and can thus bind sauces permanently without heat application.

22 Feb 2010 --- It may only be the intermediate layer between dough and topping, but a good classic tomato sauce is crucial for the overall quality of a pizza. With PURABIND PULP, Kampffmeyer Food Innovation GmbH has developed a clean label binding system for the cold preparation of tomato sauces. As no cooking is required, the sauce remains pulpy and fresh and retains its consistency – and is ideally suited to automatic dosing processes.

PURABIND PULP consists of physically treated wheat flour fractions. This binding system builds stable viscosities even in cold processes and can thus bind sauces permanently without heat application. The resultant texture is similar to that of home-made tomato sauces: good mouthfeel, full-bodied, fresh and pulpy. The visible appeal of cold processed sauces is another advantage: Sauces bound with PURABIND PULP look light and fresh, their structure is supported and remains stable.

Using PURABIND PULP with fully-automatic dosing systems is simple: After swelling, the sauce is firm and shows no liquefaction. Due to the binding system’s excellent freeze-thaw-stability, the sensorial properties remain the same even after thawing.

PURABIND PULP is suitable for all tomato sauces used in ready-to-eat pizza, deep frozen pizza, pizza baguettes, filled pastry pockets, as well as in chilled or deep frozen pasta products such as lasagne and canneloni, and in several other products such as bolognese and ratatouille. As PURABIND PULP is pure flour which has only been thermically treated, it does not need to be declared separately, provided that wheat flour is an ingredient in the overall product.