Dry Blends & Mixes

Functional ingredients for smarter, versatile dry-mix formulations

Dry-mix development often means balancing powder handling, texture and preparation with nutritional targets and a straightforward ingredient declaration. The right ingredient strategy depends on whether your formulation must flow and disperse effectively, build viscosity after preparation, or deliver additional protein or fibre.

Ebro Ingredients offers rice- and pulse-based ingredient options for dry and instant systems. Depending on your product and process, these ingredients provide practical routes to evaluate for carrying, bulking, thickening and nutritional enrichment.

Our Solutions for the Perfect Blend

Functional Dry Ingredient Carriers

Creates neutral carriers for functional ingredient blends and premixes.

Recommended ingredients

Vitamin Premix Carriers

Supports homogeneous distribution of vitamins in dry mixes.

Recommended ingredients

Mineral Blend Carriers

Delivers consistent distribution of minerals in powder blends.

Recommended ingredients

Protein-Enriched Dry Mixes

Adds protein enrichment to bakery and food premixes.

Recommended ingredients

High-Fiber Dry Mixes

Enables fibre enrichment in powder-based food systems.

Recommended ingredients

Gluten-Free Bakery Mixes

Creates reliable gluten-free premix formulations.

Recommended ingredients

Instant Soup Bases

Improves viscosity and stability in instant soup mixes.

Recommended ingredients

Instant Sauce Mixes

Creates stable powdered sauces with uniform texture.

Recommended ingredients

Cook-up Soup Bases

Improves viscosity and stability in instant soup mixes.

Recommended ingredients

Cook-up Sauce Mixes

Creates stable powdered sauces with uniform texture.

Recommended ingredients

Clean-Label Maltodextrin Replacement

Provides clean-label bulking and carrying with rice flour.

Recommended ingredients

Instant Binding & Texture

Provides water binding and viscosity without full cooking.

Recommended ingredients

Creamy Hummus & Spreads

Adds fast hydration and smooth body to hummus and spreads.

Recommended ingredients

Natural Thickening for Soups, Sauces & Spreads

Thickens soups, sauces, spreads and savoury foods.

Recommended ingredients

Frequently asked questions

Which ingredients should I consider for better handling in a dry blend?

Ingredient selection depends on the composition of the blend, particle characteristics and how the finished powder will be processed. For applications where carrying, bulking or powder handling is important, selected rice flours can provide a useful starting point for evaluation. Fine, enzyme-deactivated rice flour is particularly relevant to dry ingredient systems where distribution and flow matter. The complete blend should still be assessed for segregation, caking, bulk density and behaviour during dosing or filling.

Our experienced team can help you compare the ingredient routes that best fit your dry formulation and processing requirements.

How can I create texture in an instant dry mix?

For instant soups, sauces and similar products, texture develops when the dry formulation is reconstituted. Pregelatinised rice flour and starch-based ingredients are therefore useful technologies to evaluate where hydration, thickening or body is required. The appropriate choice depends on factors such as preparation temperature, target viscosity and desired mouthfeel. Testing in the complete recipe is important because other ingredients and processing conditions can influence hydration and final texture.

Our developers are eager to look at your reconstitution target with you and identify a sensible starting point for application trials.

Can I increase the protein content of a dry mix using pulse ingredients?

Yes. Pulse protein concentrates can be evaluated for protein enrichment in dry food systems and premixes. Pea, fava bean and chickpea options allow formulators to explore different routes according to their product brief. Ingredient choice should consider not only the protein target, but also serving size, flavour, colour, texture and the behaviour of the complete formulation after preparation. Any intended nutrition or labelling claim should be checked against the final recipe and applicable requirements.

Bring us your target product and nutritional objectives, and we can explore which pulse ingredient direction is most relevant to assess.

How can I add fibre to a dry-mix formulation?

A concentrated pulse fibre such as pea fibre can provide a route for increasing fibre in powder-based food systems. Its suitability depends on the amount required, the other ingredients present and the intended eating or drinking experience. During development, assess its influence on water demand, texture and mouthfeel alongside the desired nutritional contribution. Finished-product composition and serving size remain important when determining whether a particular fibre claim can be made.

If useful, we can review the formulation with you and suggest where a fibre evaluation could add most value.

What should I consider when developing a gluten-free dry mix?

A robust gluten-free mix requires more than replacing wheat flour with a single alternative. Rice flour and pregelatinised rice flour offer useful formulation routes for gluten-free bakery premixes, but the appropriate combination depends on the target product. Structure, hydration, texture and process behaviour should be assessed in the complete system. The required ingredient functionality and particle characteristics can also vary substantially between products, so application trials are important before finalising the formulation and finished-product claims.

For a more targeted starting point, our application experts can discuss your process, product target and ingredient options with you.

Need help with developing your blends & mixes?

Form successfully sent. We will contact you as soon as possible.

Cookies

This website uses cookies to improve the browsing experience. Some cookies are necessary for the proper functioning of the website. You can refuse cookies, but this may impact the browsing experience. More info