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Pregelatinised Flour

Pregelatinised Flour

Our advanced thermal processing facility and milling produces premium pregelatinised (thermally-treated) flours with superior functionality. Through controlled cooking and precise milling, we create ingredients that offer excellent water absorption, enhanced texture, and improved processing characteristics for various food applications.

Our Offerings

  • 1.

    Pregelatinised Wheat Flour

    Pregelatinised Wheat Flour

  • 2.

    Pregelatinised Rice Flour

    Pregelatinised Rice Flour

How It's Made

1

Grain Selection & Milling

Wheat or rice is selected based on the target application. In-house milling to controlled particle sizes ensures consistent raw material quality. Multiple grain sources allow us to produce wheat-based or rice-based pregelatinised flour.

2

Controlled Cooking (Gelatinization)

Flour passes through controlled cooking systems where heat and moisture gelatinize the starch granules. Temperature, time, and moisture are precisely managed to achieve the target degree of gelatinization - different applications need different levels.

3

Drying

The cooked material is dried to shelf-stable moisture content. Drying conditions are controlled to preserve the functional properties created during cooking - excessive heat would degrade the pregelatinised starch.

4

Precision Milling & Grading

Dried material is milled to the customer's required particle size. Multiple milling equipment handles fine flour to coarse granules. Particle size distribution directly affects functionality in the end application.

5

Quality Testing & Packaging

Every batch is tested for water absorption capacity, viscosity, particle size distribution, moisture, and microbiological safety. Packaged in moisture-barrier bags to maintain functional properties.

Applications

Bakery Products: Enhances dough stability, improves texture, and extends shelf life in breads, cookies, and crackers

Snack Foods: Ideal for oven-baked dough products, providing excellent expansion and crispy texture

Sauces & Gravies: Functions as an effective viscosity enhancer and stabilizer, providing smooth texture

Processed Foods: Improves moisture retention, binding properties, and texture in ready-to-eat meals

Technical Specifications

Production Capacity25 MT/day
Grain TypesWheat and rice (custom grains on request)
Particle SizesFine flour to coarse granules (custom sizing)
GelatinizationAdjustable degree for different applications
MillingIn-house, multiple equipment for different sizes
Key PropertiesCold-water soluble, high water absorption, improved binding
ApplicationsBakery, snacks, sauces, baby food, RTE meals
MOQ1 MT standard, custom formulations 5 MT
Lead Time1-2 weeks
CertificationsFSSAI Licensed

Why Choose Zippy for Pregelatinised Flour

Application-Specific Customization

Adjustable gelatinization degree, particle size, and grain source. We optimize for your specific process, not a one-size-fits-all product.

In-House Milling to Extrusion

Complete vertical integration from raw grain to finished ingredient. Fresher flour, better quality control, and faster turnaround.

Clean-Label Ingredient

Physical modification only (heat + moisture). No chemical treatment. Meets clean-label requirements for health-conscious brands.

25 MT/Day Capacity

Industrial-scale production for consistent supply. Multiple cooking and milling systems allow parallel production of different specifications.

Frequently Asked Questions

What is pregelatinised flour and why is it useful?+
Pregelatinised flour has been thermally treated so its starch is already cooked (gelatinized). This means it dissolves in cold water, absorbs more moisture, and provides instant thickening and binding without additional cooking. It is used in bakery products (improves dough handling, extends shelf life), snack foods (better expansion), sauces and gravies (instant thickening), baby food (safe pre-cooked starch), and ready-to-eat meals (moisture retention).
What is the difference between pregelatinised wheat flour and rice flour?+
Both undergo the same thermal treatment process, but differ in source grain and end-application. Pregelatinised wheat flour is preferred for bakery and snack applications where gluten functionality is desired. Pregelatinised rice flour is naturally gluten-free and is used in GF products, baby food, and applications where a cleaner flavor profile is needed. We produce both at our facility.
Can Zippy develop application-specific pregelatinised flour?+
Yes. The degree of gelatinization, particle size, and grain source can all be customized for your specific application. Our R&D team works with customers to optimize flour functionality for their process and product requirements. We can run pilot batches before committing to full production.
How is pregelatinised flour different from instant flour or modified starch?+
Pregelatinised flour is a physically modified whole flour (heat + moisture treatment only), not a chemically modified starch. It retains the nutritional profile of the source grain while gaining cold-water solubility and improved functionality. It is a clean-label ingredient - no chemical modification involved.

Ready to Get Started?

Whether you need bulk supply, custom formulations, or private label packaging, we can help. Pilot trials available.

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