Powder Line
Used in meat products as an extender in pâté, pressed ham, sausage and breaded product formulations.
Variations
All Multsoy product lines
Browse Multsoy's lines, their variations and recommended applications. To choose an option for your formulation, talk to our team.
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Choose your segmentTextured Soy Protein
Made by extruding defatted white soy flour, with at least 50% protein. Natural and Caramel colors let you match the product to the look your recipe needs.
2mm Granulated Line
Fine granules that look like ground meat, recommended for sausages and burgers.
Variations
4mm Granulated Line
Looks like ground meat. Recommended for beef and chicken fillings in coxinhas, rissoles, meatballs and kibe, as well as burgers and Bolognese sauce.
Variations
6mm Granulated Line
Looks like ground meat. Recommended for beef and chicken fillings in coxinhas, rissoles, meatballs and kibe, as well as burgers and Bolognese sauce.
Variations
6mm Seasoned Granulated Line
Seasoned granules for fillings in coxinhas, rissoles, meatballs, kibe and pastéis, as well as burgers, Bolognese sauce and vegetarian dishes. Also used to make farofa (toasted cassava flour mix).
Flavors
Shredded Line
A distinctive format similar to shredded meat. Ideal for fillings in chicken pies, coxinhas, pastéis and rissoles. It can also go into cereal bars and granola to increase protein content.
Variations
6mm Seasoned Flakes (Shredded) Line
The same shredded format, already seasoned, for fillings with ready-made flavor.
Flavors
20mm Chunk Line
Similar to beef cubes. Ideal for meat in sauce, stews and stroganoff.
Variations
35mm Chunk Line
Similar to beef cubes, in a larger size, for stews and meat in sauce.
Variations
35mm Seasoned Chunk Line
Pre-seasoned 35mm cubes, for dishes with pieces and a defined flavor.
Flavors
Strips Line
Similar to strips of meat. Can be used in stroganoff, stews and salads.
Variations
Steaks Line
Looks like a beef steak. Once hydrated and seasoned, it can be griddled or fried.
Variations
Soy Extract
Soy Extract
Recommended for natural food stores and natural food distributors. It is best suited to vegan and vegetarian consumers, people with lactose intolerance, active people looking for a lower-cost protein, and families who want to add nutritional value to everyday meals.
Not suitable for people with soy allergy.
Breading Flours and Batter
Multsoy Breading Flour was created to give the industry a high-performance breading, with a distinct crunch, attractive color and uniform finish.
TEXPAN Breading Flours
The outer coating flour, also called breading, is the most visible layer of a breaded product and directly affects how well the product is received. It determines appearance and crunch, and also affects texture, moisture, oil absorption, moisture retention, browning speed, color and flavor.
Options
Batter (Binder)
Batter, also called binder, is a powder that forms a viscous gel when mixed with water. It acts as the bonding layer between the food (savory snack, fish, steak) and the breading flour, and affects the sensory quality of the breaded product and the thickness of the coating.
High dilution capacity. Ask the Multsoy team about batter preparation and the expected yield for your process.
See the batter in use
From dilution to breading: how the batter is prepared and applied to the snack.
Video captions in Portuguese.
Corn Flakes
Corn Flakes
Yellow corn flakes for making farofa and for the product range of natural food stores.
Variation
Found the product you need?
Send us the line name and the variation you want. The Multsoy team will share the supply terms.