New technologies for the production of innovative ingredients of natural origin for functionalized flours

Product range  > MODIFIED FLOURS


Development of new technologies for the production of innovative natural origin high quality functionalized flours. HI-FOOD and MartinoRossi, a leading producer of high-quality legume and corn flours with long-standing expertise in agro-technology, are collaborating since years on development of new technologies for the production of innovative natural origin functionalized flours – no E-numbers, allergens, GMO, no chemical modification – with new texturizing, gelling and thickening properties that can be used in a wide range of applications: from pasta to desserts, from bakery to gastronomy, from deli to vegetarian/vegan applications. Application testing carried out by a number of academic institutes as well as partner customers show applications in pasta, bakery, snacks and sauces (gluten-free, too). Product characteristics:

  • High texture stability
  • Texturizing, gelling and thickening properties
  • No hidden chemicals
  • Increased processing tolerance and shelf life stability
  • Mixing tolerance and dough extensibility
  • E-number free, Allergen free, GMO free


  • HI-MODI FLOUR M: physically modified corn flour with texturizing, thickening, stabilizing properties.
  • Customized solutions: superior flours, specialty grains and blends to help your baking business succeed, batch after batch. Whole grains and non-GMO ingredients wheat and whole wheat flours help you deliver exactly what your customers want to see in their baked goods and snacks. Portfolio of tried-and-true flours and on-trend specialty milled ingredients, all backed by over a century of milling experience.


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