Gluten Free Ingredients

Flours
White long grain rice flour – dry milled (Pakistan)
Brown long grain rice flour – dry milled (Pakistan)
White long grain rice flour – wet milled (Thailand)
Full fat soy flour – enzyme active
Defatted soy flour – enzyme inactive
Sorghum flour – white or red
Pure besan flour
Yellow pea flour
Mung bean flour

Proteins
Rice protein 50/65%
Rice protein 90%
Soy protein 70/90%
Pea protein 90%

Kibbled
Kibble soy beans
Kibble mung beans
Kibble sorghum
Soy grits

Ingredients
Hydropropyl methylcellulose
Xanthan gum
Guar gum
Tara gum
Baking powder 
Egg powders

Starches
Native – potato, tapioca, maize, pea
Modified – tapioca, potato, waxy maize 

Maltodextrins & Syrups
Rice syrup – brown & clarified, DE 26-70 
Rice maltodextrin DE 10-40

Bakery Mixes 
Crème muffin  
Chocolate muffin  
Mud cake

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Christchurch
First Floor, 
292 Cashel Street
Christchurch 8011

PO Box 3767, 
Christchurch 8140
T. +64 3 365 6326
F. +64 3 379 5931
E. info@sherratt.co.nz   
 
 
Auckland
11 Vega Place,
Rosedale 0632

PO Box 31 452,
Milford, Auckland 0741
T. +64 9 444 1676
F. +64 9 444 1774
E.sales@sherratt.co.nz  
        Australia
PO Box 2125,
Kingscliff, NSW 2487
Australia


T. +61 451 162 650

E.sales@sherrattingredients.com.au