NOURISHING WHAT MATTERSExplore Brazil nut, cashew and pistachio recipes for the home kitchen alongside commercial pilot formulations for beverages, bakery, confectionery, dry mixes, sauces, desserts and supplements. Follow the preparation notes for each recipe and validate commercial formulations for the intended process and market.
Warm snack · Trail mix
Raw unsalted Brazil nuts2 cups
Neutral oil1 tsp
Fine salt or seasoningTo taste
Heat oven to 325°F and line a sheet pan. Toss nuts lightly with oil and seasoning; spread in one layer. Roast 8–12 minutes, stirring once, until fragrant. Cool completely.
Toast · Fruit · Baking
Raw or roasted unsalted Brazil nuts3 cups
Fine saltOptional
Add nuts to a food processor. Process, pausing to scrape the bowl, until crumbs release their oils and become smooth. Season to taste and transfer to a clean container.
Beverages · Cereal · Smoothies
Raw unsalted Brazil nuts1 cup
Cold water4 cups
Vanilla extractOptional
Fine saltPinch
Soak nuts under refrigeration, then drain and rinse. Blend with fresh water until very smooth. Strain through a clean fine bag or cloth; season if desired.
Breakfast · Yogurt topping
Old-fashioned oats3 cups
Chopped Brazil nuts1 cup
Maple syrup or honey⅓ cup
Neutral oil¼ cup
Cinnamon1 tsp
Heat oven to 325°F and line a pan. Combine ingredients and spread evenly. Bake until golden, stirring once or twice; cool completely for crispness.
Pasta · Sandwiches · Vegetables
Fresh parsley2 cups
Brazil nuts½ cup
Grated Parmesan½ cup
Garlic1 clove
Olive oil½ cup
Lemon juice1 tbsp
Pulse parsley, nuts, Parmesan and garlic until finely chopped. Stream in olive oil while processing. Add lemon juice and season to taste.
Dessert · Gifts · Snack board
Brazil nuts1 cup
Dark chocolate, chopped6 oz
Flaky saltOptional
Melt chocolate gently. Dip each nut and place on parchment. Add flaky salt if desired and let the coating set completely.
Snack prep · On the go
Brazil nuts1 cup
Pitted dates1 cup
Rolled oats½ cup
Cocoa powder2 tbsp
Pulse nuts and oats into coarse crumbs. Add dates and cocoa; process until the mixture holds when pressed. Roll into small bites.
Baking · Breakfast
Ripe bananas, mashed3
All-purpose flour1½ cups
Chopped Brazil nuts¾ cup
Melted butter or neutral oil⅓ cup
Sugar½ cup
Egg1
Baking soda1 tsp
Heat oven to 350°F and prepare a loaf pan. Mix wet ingredients; fold in flour and baking soda just until combined. Fold in nuts and bake until a tester comes out clean. Cool before slicing.
Weeknight dinner · Savory cooking · Rice bowls
Boneless chicken, cut into pieces1 lb
Unsalted cashews3/4 cup
Mixed bell pepper and onion3 cups
Soy sauce3 tbsp
Cornstarch1 tbsp
Neutral oil1 tbsp
Whisk soy sauce, cornstarch and a splash of water. Cook the chicken in oil until it reaches a safe internal temperature of 165°F, then add the vegetables. Stir in the sauce and cashews and cook until glossy and the vegetables are tender-crisp.
Toast · Fruit · Baking
Unsalted cashews3 cups
Fine salt, optionalTo taste
For a deeper flavor, lightly roast the cashews and cool them first. Process, stopping to scrape the bowl, until the natural oils create a smooth cashew butter. Season if desired and refrigerate in a clean covered container.
Sauces · Soups · Desserts
Raw unsalted cashews1 cup
Cold water1/2–3/4 cup
Fine salt1 pinch
Soak the cashews in the refrigerator, then drain and rinse. Blend with fresh water, beginning with the smaller amount, until completely smooth. Adjust the thickness for the intended recipe and refrigerate promptly.
Beverages · Cereal · Smoothies
Raw unsalted cashews1 cup
Cold water4 cups
Vanilla extract, optional1 tsp
Fine salt1 pinch
Soak the cashews in the refrigerator, drain and rinse. Blend with fresh water until very smooth. Strain if desired, add vanilla and salt, and refrigerate promptly in a clean covered container. Shake before serving.
Pasta · Sandwiches · Vegetables
Fresh basil leaves2 cups
Unsalted cashews1/2 cup
Grated Parmesan1/2 cup
Garlic1 clove
Extra-virgin olive oil1/2 cup
Lemon juice1 tbsp
Pulse basil, cashews, Parmesan and garlic until finely chopped. Stream in the olive oil while processing, then season with lemon juice, salt and pepper. Keep covered and refrigerated until serving.
Candy · Gifts · Dessert topping
Sugar1 cup
Light corn syrup1/2 cup
Water1/4 cup
Unsalted cashews1 cup
Butter1 tbsp
Baking soda1 tsp
Line a heat-safe pan before starting. Cook sugar, syrup and water to a hard-crack candy stage, stir in cashews and butter, then carefully add baking soda. Spread immediately and cool completely before breaking into pieces. Hot sugar can cause severe burns; handle with care.
Dips · Nachos · Taco night
Raw unsalted cashews1 cup
Hot water3/4 cup
Nutritional yeast1/4 cup
Lemon juice2 tbsp
Smoked paprika1/2 tsp
Garlic powder1/2 tsp
Soak the cashews in the refrigerator, then drain and rinse. Blend with the remaining ingredients until completely smooth. Warm gently while stirring, adjust seasoning and serve promptly. Refrigerate leftovers.
Frozen dessert · Entertaining · Summer recipes
Cold heavy cream2 cups
Sweetened condensed milk14 oz
Cashew butter3/4 cup
Vanilla extract1 tsp
Chopped unsalted cashews1/3 cup
Whip the cream to soft peaks. Stir condensed milk, cashew butter and vanilla together, then fold into the whipped cream. Fold in the chopped cashews, cover and freeze until firm enough to scoop.
Dessert filling · Toast topping · Baking
Shelled unsalted pistachios2 cups
Whole milk or unsweetened oat milk1/2 cup
Sugar1/3 cup
Neutral oil1 tbsp
Fine salt1 pinch
Blend the pistachios until finely ground. Warm the milk with the sugar just until dissolved, then add gradually while blending. Add oil and salt and continue until smooth. Cool, transfer to a clean covered container and refrigerate.
Frozen dessert · Entertaining · Summer recipes
Cold heavy cream2 cups
Sweetened condensed milk14 oz
Pistachio paste3/4 cup
Vanilla extract1 tsp
Chopped unsalted pistachios1/3 cup
Whip the cream to soft peaks. Stir condensed milk, pistachio paste and vanilla together, then fold into the whipped cream. Fold in chopped pistachios, cover and freeze until firm enough to scoop.
Pastry · Pistachio cream · Gelato base
Shelled unsalted pistachios3 cups
Neutral oil, only if needed1–2 tsp
Process the pistachios, stopping to scrape the bowl as they move from crumbs to a thick paste. Continue until smooth, adding only enough oil to help the mixture circulate. Store covered in the refrigerator.
Beverages · Cereal · Smoothies
Raw shelled unsalted pistachios1 cup
Cold water4 cups
Vanilla extract, optional1 tsp
Fine salt1 pinch
Soak the pistachios in the refrigerator, drain and rinse. Blend with fresh water until very smooth. Strain if desired, add vanilla and salt, then refrigerate in a clean covered container. Shake before serving.
Coffee · Desserts · Sparkling drinks
Water1 cup
Sugar1 cup
Chopped shelled pistachios1/2 cup
Vanilla extract1/2 tsp
Bring the water and sugar to a gentle simmer, stirring until dissolved. Add pistachios and simmer briefly without browning. Remove from heat, steep, strain, add vanilla and refrigerate in a clean covered container.
Toast · Fruit · Snack boards
Shelled unsalted roasted pistachios3 cups
Fine saltTo taste
Process the pistachios, pausing to scrape the bowl, until their natural oils create a smooth nut butter. Season lightly with salt. Transfer to a clean covered container and refrigerate.
Dessert cups · Family table · Make-ahead dessert
Whole milk2 cups
Sugar1/3 cup
Cornstarch3 tbsp
Pistachio paste1/2 cup
Fine salt1 pinch
Vanilla extract1 tsp
Whisk sugar, cornstarch and salt in a saucepan. Gradually whisk in milk, then cook while stirring until thickened and bubbling. Remove from heat, whisk in pistachio paste and vanilla, portion into cups, cover and chill.
Adults 21+ · After-dinner drinks · Desserts
Shelled unsalted pistachios1 cup
Vodka2 cups
Water1 cup
Sugar1 cup
Vanilla bean or extractTo taste
For adults 21 and older. Infuse chopped pistachios in vodka in a sealed glass container, away from light, then strain thoroughly. Make a cooled simple syrup with water and sugar and blend it into the infusion to taste. Bottle cleanly and refrigerate.
Morning cup · Hot drink · 1 serving
Matcha powder1 tsp
Hot, not boiling, water2 oz
Warm milk of choice6 oz
Sweetener, optionalTo taste
Sift the matcha into a bowl, add the hot water and whisk until smooth and lightly foamy. Pour in the warm milk and sweeten only if desired.
Cold drink · Afternoon · 1 serving
Matcha powder1 tsp
Hot, not boiling, water2 oz
Cold milk of choice6 oz
Ice1 cup
Whisk the sifted matcha with hot water until smooth. Fill a glass with ice and milk, then pour the matcha over the top and stir before drinking.
Layered drink · Fruit · 1 serving
Chopped strawberries1/3 cup
Sweetener, optional1 tsp
Cold milk of choice6 oz
Prepared matcha2 oz
Ice1 cup
Mash the strawberries with sweetener if using. Spoon into a glass, add ice and milk, then finish with matcha prepared from 1 teaspoon powder and 2 ounces water.
Citrus drink · Iced · 1 serving
Matcha powder1 tsp
Hot, not boiling, water2 oz
Cold water4 oz
Fresh lemon juice1 oz
Sweetener and iceTo taste
Whisk matcha with hot water. Stir the cold water, lemon juice and sweetener in an ice-filled glass, then add the prepared matcha and mix well.
Blended drink · Breakfast · 1 serving
Frozen banana1
Matcha powder1 tsp
Milk of choice1 cup
Plain yogurt, optional1/4 cup
Blend all ingredients until completely smooth. Add a small amount of milk if needed to adjust the consistency and serve immediately.
Baking · Dessert · About 18 cookies
All-purpose flour1 1/2 cups
Matcha powder1 tbsp
Baking soda1/2 tsp
Unsalted butter, softened1/2 cup
Sugar3/4 cup
Egg1
Whisk flour, matcha and baking soda. Cream butter and sugar, beat in the egg, then mix in the dry ingredients. Portion onto a lined pan and bake at 350°F until the edges are set, about 9–11 minutes.
Make-ahead dessert · 6 servings
Mascarpone8 oz
Heavy cream1 cup
Sugar1/3 cup
Prepared matcha, cooled1 cup
LadyfingersAbout 20
Matcha powder for dusting1 tsp
Whip cream and sugar, then fold into mascarpone. Briefly dip ladyfingers in cooled prepared matcha and layer with the cream mixture. Cover, refrigerate until set and dust with matcha just before serving.
Frozen dessert · 8 servings
Cold heavy cream2 cups
Sweetened condensed milk14 oz
Matcha powder1 1/2 tbsp
Vanilla extract1 tsp
Sift matcha into the condensed milk and whisk smooth. Whip the cream to soft peaks, fold in the matcha mixture and vanilla, then cover and freeze until firm enough to scoop.
Make-ahead breakfast · 2 servings
Milk of choice1 cup
Chia seeds1/4 cup
Matcha powder1 tsp
Maple syrup or honey1–2 tsp
Whisk matcha with a small portion of the milk until smooth. Stir in the remaining milk, chia seeds and sweetener. Cover, refrigerate for at least 4 hours and stir before serving.
Breakfast · Meal prep · 1 serving
Rolled oats1/2 cup
Milk of choice1/2 cup
Plain yogurt1/4 cup
Matcha powder1/2 tsp
Chia seeds1 tsp
Whisk matcha into the milk, then combine with oats, yogurt and chia seeds. Cover and refrigerate overnight. Stir and add fruit before serving.
Weekend breakfast · About 8 pancakes
All-purpose flour1 cup
Matcha powder2 tsp
Baking powder2 tsp
Milk3/4 cup
Egg1
Melted butter2 tbsp
Whisk flour, sifted matcha and baking powder. Combine milk, egg and butter separately, then fold wet into dry just until mixed. Cook portions on a lightly greased skillet until set and browned on both sides.
Baking · Dessert · 16 squares
Unsalted butter1/2 cup
White chocolate6 oz
Sugar2/3 cup
Eggs2
All-purpose flour3/4 cup
Matcha powder1 tbsp
Melt butter and white chocolate gently and cool slightly. Whisk in sugar and eggs, then fold in flour and sifted matcha. Bake in a lined 8-inch pan at 350°F until the center is just set, then cool before cutting.
No-bake dessert · 6 cups
Cream cheese, softened8 oz
Heavy cream3/4 cup
Powdered sugar1/3 cup
Matcha powder2 tsp
Crushed cookies3/4 cup
Beat cream cheese, sugar and sifted matcha until smooth. Whip the cream separately and fold it into the matcha mixture. Layer over cookie crumbs in small cups and refrigerate until firm.
Cold drink · Tapioca pearls · 2 servings
Cooked tapioca pearls1 cup
Matcha powder2 tsp
Hot, not boiling, water4 oz
Cold milk of choice12 oz
Sweetener and iceTo taste
Prepare tapioca pearls according to their package and use within the recommended time. Whisk matcha with water, divide pearls and ice between glasses, add milk and finish with matcha.
Floral drink · Hot or iced · 1 serving
Matcha powder1 tsp
Hot, not boiling, water2 oz
Milk of choice6 oz
Food-grade lavender syrup1–2 tsp
Whisk sifted matcha with water. Stir lavender syrup into warm or cold milk, then combine with the prepared matcha. Use only culinary lavender products intended for food.
Layered drink · Color contrast · 1 serving
Ube halaya or prepared ube spread1 tbsp
Cold milk of choice6 oz
Prepared matcha2 oz
Ice1 cup
Whisk ube into the milk until smooth. Pour over ice, then top with matcha prepared from 1 teaspoon powder and 2 ounces water. Stir before drinking.
Bakeries · Bread manufacturers · Gluten-free dry mixes
Rice flour14.82 oz (420g)
Nutrifena Tapioca Starch10.58 oz (300g)
Corn starch7.05 oz (200g)
Sugar1.41 oz (40g)
Salt0.71 oz (20g)
Nutrifena Xanthan Gum0.42 oz (12g)
Instant yeast0.28 oz (8g)
Blend the dry ingredients until uniform. Develop the required water, oil and egg or alternative binder addition for the target process. Confirm mixing, proofing, loaf volume, crumb resilience, slicing and shelf-life performance before scale-up.
Prepared foods · Snack manufacturers · Food service
Rice flour14.82 oz (420g)
Nutrifena Tapioca Starch9.88 oz (280g)
Corn flour5.29 oz (150g)
Nutrifena Corn Maltodextrin3.17 oz (90g)
Salt1.06 oz (30g)
Seasoning blend0.88 oz (25g)
Nutrifena Xanthan Gum0.18 oz (5g)
Blend all dry ingredients thoroughly. Develop a batter or predust system around the target substrate and cooking method. Validate pickup, adhesion, crispness, colour, oil uptake, hold time and reheating performance in the complete process.
Bakeries · Dessert manufacturers · Fruit preparation systems
Sugar20.11 oz (570g)
Nutrifena Tapioca Starch9.17 oz (260g)
Nutrifena Corn Maltodextrin5.29 oz (150g)
Nutrifena Citric Acid0.35 oz (10g)
Nutrifena Xanthan Gum0.18 oz (5g)
Salt0.18 oz (5g)
Pre-blend the citric acid and xanthan gum into the sugar and maltodextrin before adding the tapioca starch. Develop the dry-base addition rate with the target fruit preparation and water phase. Validate cook temperature, final solids, acidity, hot-fill behavior, set and storage stability.
Beverage manufacturers · Powder blends · Food service
Sugar17.64 oz (500g)
Nutrifena Corn Maltodextrin10.58 oz (300g)
Nutrifena Cocoa5.29 oz (150g)
Skim milk powder1.41 oz (40g)
Salt0.18 oz (5g)
Nutrifena Xanthan Gum0.11 oz (3g)
Natural vanilla flavor0.07 oz (2g)
Pre-blend the xanthan gum, salt and flavor into part of the maltodextrin before adding the remaining powders. Define the serving addition rate for the target cup size, then validate wetting, dispersion, cocoa suspension, sweetness, viscosity, packaging and shelf life.
Beverage manufacturers · Smoothie systems · Dry mixes
Nutrifena Corn Maltodextrin19.40 oz (550g)
Nutrifena Dehydrated Açaí Powder 50%7.05 oz (200g)
Sugar7.05 oz (200g)
Nutrifena Citric Acid0.88 oz (25g)
Natural berry flavor0.71 oz (20g)
Nutrifena Xanthan Gum0.18 oz (5g)
Pre-blend the xanthan gum, citric acid and flavor into part of the maltodextrin. Combine with the remaining ingredients under controlled dry blending. Establish the beverage use rate and validate dispersibility, color, pH, flavor balance, sedimentation, packaging and shelf life.
Snack manufacturers · Seasoning blenders · Product development
Nutrifena Corn Maltodextrin21.16 oz (600g)
Salt5.64 oz (160g)
Sugar2.82 oz (80g)
Onion powder2.12 oz (60g)
Garlic powder1.41 oz (40g)
Paprika1.06 oz (30g)
Nutrifena Tapioca Starch0.71 oz (20g)
Nutrifena Citric Acid0.35 oz (10g)
Pre-blend the citric acid and paprika with part of the maltodextrin, then add the remaining powders and blend to uniformity. Establish an application rate for the target snack substrate and validate adhesion, dusting, flavor delivery, moisture pickup, packaging and shelf life.
Beverages · Dairy beverages · Vending and food service
Sugar19.75 oz (560g)
Nutrifena Cocoa7.05 oz (200g)
Nutrifena Corn Maltodextrin8.04 oz (228g)
Salt0.35 oz (10g)
Nutrifena Xanthan Gum0.07 oz (2g)
Pre-blend the salt and xanthan gum with part of the sugar. Add the remaining dry ingredients and blend until uniform. Validate dispersion, sweetness, viscosity and serving rate in the finished beverage.
Bakeries · Cookie manufacturers · Dry mixes
Rice flour12.70 oz (360g)
Nutrifena Tapioca Starch9.17 oz (260g)
Sugar8.82 oz (250g)
Nutrifena Cocoa3.53 oz (100g)
Baking powder0.71 oz (20g)
Salt0.28 oz (8g)
Nutrifena Xanthan Gum0.07 oz (2g)
Blend all dry ingredients until homogeneous. At production stage, develop the required fat, egg or binder and water addition for the target cookie texture. Confirm allergen controls for the complete formulation.
Beverages · Smoothie bases · Functional dry mixes
Nutrifena Corn Maltodextrin14.92 oz (423g)
Nutrifena Cocoa8.47 oz (240g)
Nutrifena Dehydrated Açaí Powder 50%7.05 oz (200g)
Sugar4.52 oz (128g)
Nutrifena Citric Acid0.25 oz (7g)
Nutrifena Xanthan Gum0.07 oz (2g)
Pre-blend the citric acid and xanthan gum with the maltodextrin, then add cocoa, açaí and sugar. Evaluate acidity, colour, suspension and flavour in the intended liquid base before scale-up.
Sauce manufacturers · Prepared foods · Food service
Water19.05 oz (540g)
Canola oil10.58 oz (300g)
Vinegar3.53 oz (100g)
Sugar1.23 oz (35g)
Salt0.53 oz (15g)
Mustard powder0.18 oz (5g)
Nutrifena Xanthan Gum0.11 oz (3g)
Nutrifena Citric Acid0.07 oz (2g)
Pre-blend the xanthan gum with the sugar, salt and mustard powder. Disperse the dry blend into the water under controlled high shear, allow it to hydrate, then add vinegar and citric acid. Add the oil gradually while mixing. Validate pH, pour, cling, emulsion stability, flavor and shelf life before scale-up.
Bakeries · Muffin manufacturers · Gluten-free dry mixes
Rice flour13.58 oz (385g)
Nutrifena Tapioca Starch8.82 oz (250g)
Sugar7.05 oz (200g)
Nutrifena Cocoa3.53 oz (100g)
Baking powder1.41 oz (40g)
Salt0.71 oz (20g)
Nutrifena Xanthan Gum0.18 oz (5g)
Blend all dry ingredients until uniform. Develop the required water or milk, oil and egg or alternative binder additions for the target process. Validate batter viscosity, depositability, bake profile, volume, crumb resilience, moisture retention and shelf life before production.
Beverage manufacturers · Powder blends · Food service
Sugar17.64 oz (500g)
Nutrifena Corn Maltodextrin10.58 oz (300g)
Nutrifena Dehydrated Açaí Powder 50%5.29 oz (150g)
Nutrifena Citric Acid1.06 oz (30g)
Natural flavor0.53 oz (15g)
Nutrifena Xanthan Gum0.18 oz (5g)
Pre-blend the xanthan gum into the sugar and maltodextrin before adding the remaining powders. Determine the correct addition rate for the target serving and disperse into water under suitable shear. Validate hydration time, viscosity, sedimentation, flavor, acidity and storage stability.
Beverage manufacturers · Powder blends · Food service
Sugar27.51 oz (780g)
Nutrifena Corn Maltodextrin5.11 oz (145g)
Nutrifena Citric Acid1.76 oz (50g)
Natural lemon flavor0.53 oz (15g)
Nutrifena Ascorbic Acid — Vitamin C0.35 oz (10g)
Blend all powders until uniform. Determine the required serving addition rate and dissolve into water under suitable agitation. Validate pH, titratable acidity, sweetness, flavor balance, clarity, vitamin retention and storage stability before production.
Confectioneries · Gummy manufacturers · Product development
Sugar17.64 oz (500g)
Glucose syrup solids8.82 oz (250g)
Gelatin5.29 oz (150g)
Nutrifena Corn Maltodextrin1.76 oz (50g)
Nutrifena Citric Acid1.06 oz (30g)
Nutrifena Dehydrated Açaí Powder 50%0.71 oz (20g)
Pre-blend the citric acid and açaí powder with part of the sugar and maltodextrin. Develop the required water addition, gelatin bloom, cook sequence and acid-addition point for the target process. Validate final solids, pH, set, texture, flavor, water activity and shelf life.
Bakeries · Dessert manufacturers · Fruit preparation systems
Sugar24.69 oz (700g)
Nutrifena Tapioca Starch7.05 oz (200g)
Nutrifena Corn Maltodextrin2.47 oz (70g)
Nutrifena Citric Acid0.53 oz (15g)
Nutrifena Dehydrated Açaí Powder 50%0.35 oz (10g)
Nutrifena Xanthan Gum0.18 oz (5g)
Pre-blend the citric acid and xanthan gum into the sugar and maltodextrin before adding the tapioca starch and açaí powder. Develop the dry-base addition rate with the target fruit and water phase. Validate cook temperature, final solids, acidity, hot-fill behavior, bake stability and storage performance.
Beverage manufacturers · Powder blends · Food service
Nutrifena Corn Maltodextrin31.75 oz (900g)
Sugar1.76 oz (50g)
Nutrifena Citric Acid0.88 oz (25g)
Natural orange flavor0.53 oz (15g)
Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)
Nutrifena Xanthan Gum0.11 oz (3g)
Nutrifena Stevia Extract0.07 oz (2g)
Pre-blend the stevia and xanthan gum into part of the maltodextrin before adding the remaining powders. Establish the serving addition rate for the target beverage, then validate sweetness equivalence, temporal profile, pH, dispersion, mouthfeel, packaging and shelf life.
Commercial bakeries · Muffin manufacturers · R&D teams
Wheat flour19.40 oz (550g)
Nutrifena Cocoa4.23 oz (120g)
Nutrifena Tapioca Starch3.53 oz (100g)
Nutrifena Corn Maltodextrin4.23 oz (120g)
Skim milk powder2.12 oz (60g)
Baking powder0.88 oz (25g)
Salt0.18 oz (5g)
Sugar0.63 oz (18g)
Nutrifena Stevia Extract0.07 oz (2g)
Pre-blend the stevia with the maltodextrin before combining all dry ingredients. Develop water, egg, fat and process additions separately for the target line. Validate batter viscosity, sweetness, cocoa balance, browning, volume, crumb, water activity and shelf life.
Beverage manufacturers · Smoothie systems · Dry mixes
Nutrifena Corn Maltodextrin24.52 oz (695g)
Nutrifena Dehydrated Açaí Powder 50%8.82 oz (250g)
Nutrifena Citric Acid0.71 oz (20g)
Natural berry flavor0.71 oz (20g)
Nutrifena Xanthan Gum0.18 oz (5g)
Nutrifena Stevia Extract0.18 oz (5g)
Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)
Pre-blend the stevia, xanthan gum and acids into part of the maltodextrin, then combine with the remaining powders. Establish the serving addition rate and validate sweetness balance, acidity, color, dispersibility, sedimentation, packaging and shelf life.
Beverage manufacturers · Powder blends · Food service
Sugar27.51 oz (780g)
Nutrifena Corn Maltodextrin5.64 oz (160g)
Nutrifena Citric Acid1.41 oz (40g)
Natural orange flavor0.53 oz (15g)
Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)
Blend all powders until uniform. Establish the serving addition rate, then dissolve into water under suitable agitation. Validate pH, flavor balance, Vitamin C content at manufacture and end of shelf life, packaging protection and storage stability before production.
Confectioneries · Gummy manufacturers · Product development
Sugar17.64 oz (500g)
Glucose syrup solids8.82 oz (250g)
Gelatin5.29 oz (150g)
Nutrifena Corn Maltodextrin2.47 oz (70g)
Nutrifena Citric Acid0.88 oz (25g)
Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)
Pre-blend the acids with part of the sugar and maltodextrin. Develop the required water addition, gelatin bloom and cook sequence, adding ascorbic acid at the lowest practical temperature. Validate final solids, pH, set, flavor, Vitamin C retention, water activity and shelf life.
Commercial bakeries · Bread manufacturers · R&D teams
Wheat flour32.80 oz (929.9g)
Sugar1.41 oz (40g)
Salt0.71 oz (20g)
Instant yeast0.35 oz (10g)
Nutrifena Ascorbic Acid — Vitamin C0.004 oz (0.1g)
Disperse the ascorbic acid through a suitable flour pre-blend before combining the dry ingredients. Develop water, fat and process additions separately for the plant formula. Validate mixing tolerance, proof time, loaf volume, crumb, sensory quality and local regulatory use level before production.
Beverage manufacturers · Powder blenders · Food service
Nutrifena Corn Maltodextrin14.11 oz (400g)
Nutrifena Dehydrated Açaí Powder 50%10.58 oz (300g)
Sugar5.29 oz (150g)
Skim milk powder4.23 oz (120g)
Nutrifena Citric Acid0.53 oz (15g)
Nutrifena Xanthan Gum0.18 oz (5g)
Natural berry flavor0.18 oz (5g)
Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)
Pre-blend the xanthan gum, citric acid and Vitamin C into part of the maltodextrin, then add the remaining powders. Establish the serving and liquid addition rates and validate dispersibility, viscosity, pH, color, flavor, sedimentation, packaging and shelf life.
Bakeries · Muffin manufacturers · Product development
Wheat flour15.87 oz (450g)
Nutrifena Tapioca Starch5.29 oz (150g)
Sugar5.64 oz (160g)
Nutrifena Corn Maltodextrin3.53 oz (100g)
Nutrifena Dehydrated Açaí Powder 50%3.53 oz (100g)
Skim milk powder0.71 oz (20g)
Baking powder0.35 oz (10g)
Salt0.18 oz (5g)
Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)
Pre-blend the açaí powder and Vitamin C with the maltodextrin, then combine with the remaining dry ingredients. Develop wet additions and mixing for the target line. Validate batter behavior, bake profile, color, volume, flavor, texture, packaging and shelf life.
Frozen dessert producers · Food service · R&D teams
Sugar12.35 oz (350g)
Skim milk powder8.82 oz (250g)
Nutrifena Dehydrated Açaí Powder 50%7.05 oz (200g)
Nutrifena Corn Maltodextrin6.35 oz (180g)
Nutrifena Citric Acid0.35 oz (10g)
Nutrifena Xanthan Gum0.18 oz (5g)
Natural vanilla flavor0.18 oz (5g)
Pre-blend the xanthan gum and citric acid into the maltodextrin, then add the remaining powders. Establish water or dairy additions and the target freezing process. Validate total solids, overrun, melt resistance, color, flavor, texture, packaging and shelf life.
Beverage manufacturers · Powder blends · Food service
Nutrifena Corn Maltodextrin21.16 oz (600g)
Sugar8.82 oz (250g)
Nutrifena Açaí Extract Powder3.53 oz (100g)
Nutrifena Citric Acid0.88 oz (25g)
Natural berry flavor0.53 oz (15g)
Nutrifena Xanthan Gum0.18 oz (5g)
Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)
Pre-blend the xanthan gum, citric acid and Vitamin C into part of the maltodextrin before adding the remaining powders. Establish the serving addition rate and validate dispersibility, pH, color, flavor, sedimentation, packaging protection and shelf life.
Snack manufacturers · Bar producers · Product development
Oat flour14.11 oz (400g)
Nutrifena Cocoa6.35 oz (180g)
Nutrifena Tapioca Starch5.29 oz (150g)
Nutrifena Corn Maltodextrin4.59 oz (130g)
Sugar2.82 oz (80g)
Nutrifena Açaí Extract Powder1.41 oz (40g)
Salt0.35 oz (10g)
Natural vanilla flavor0.35 oz (10g)
Blend the açaí extract with the maltodextrin before combining all dry ingredients. Develop the required syrup, fat or water binder separately for the target forming process. Validate piece weight, color, cocoa-açaí flavor balance, texture, water activity, packaging and shelf life.
Confectioneries · Gummy manufacturers · Supplement developers
Sugar17.64 oz (500g)
Glucose syrup solids8.82 oz (250g)
Gelatin4.94 oz (140g)
Nutrifena Corn Maltodextrin2.12 oz (60g)
Nutrifena Açaí Extract Powder0.71 oz (20g)
Nutrifena Citric Acid0.71 oz (20g)
Natural berry flavor0.35 oz (10g)
Pre-blend the açaí extract and citric acid with the maltodextrin and part of the sugar. Develop the water addition, gelatin bloom, cook and acid-addition sequence for the target line. Validate solids, pH, color, set, flavor, water activity, packaging and shelf life.
Beverage manufacturers · Powder blends · Food service
Sugar17.64 oz (500g)
Nutrifena Corn Maltodextrin10.58 oz (300g)
Nutrifena Dehydrated Açaí Powder 50%5.29 oz (150g)
Nutrifena Citric Acid0.88 oz (25g)
Natural berry flavor0.71 oz (20g)
Nutrifena Guaraná Extract Powder0.18 oz (5g)
Pre-blend the guaraná extract into part of the maltodextrin before adding the remaining powders. Establish the serving addition rate only after confirming the extract's caffeine assay. Disperse into water under suitable agitation and validate caffeine per serving, flavor balance, sedimentation, pH, packaging and shelf life.
Snack manufacturers · Bar producers · Product development
Oat flour14.11 oz (400g)
Nutrifena Cocoa6.35 oz (180g)
Nutrifena Tapioca Starch5.29 oz (150g)
Nutrifena Corn Maltodextrin4.94 oz (140g)
Sugar3.53 oz (100g)
Salt0.35 oz (10g)
Natural vanilla flavor0.53 oz (15g)
Nutrifena Guaraná Extract Powder0.18 oz (5g)
Blend the guaraná extract with the maltodextrin before combining all dry ingredients. Develop the required syrup, fat or water binder separately for the target forming process. Confirm caffeine per finished piece, then validate mixing uniformity, piece weight, texture, flavor masking, water activity and shelf life.
Confectioneries · Gummy manufacturers · Supplement developers
Sugar17.64 oz (500g)
Glucose syrup solids8.82 oz (250g)
Gelatin5.29 oz (150g)
Nutrifena Corn Maltodextrin2.47 oz (70g)
Nutrifena Citric Acid0.71 oz (20g)
Natural citrus flavor0.18 oz (5g)
Nutrifena Guaraná Extract Powder0.18 oz (5g)
Pre-blend the guaraná extract and citric acid with the maltodextrin and part of the sugar. Develop the water addition, gelatin bloom, cook and acid-addition sequence for the target line. Confirm caffeine per finished gummy and validate solids, pH, set, dose uniformity, flavor, water activity and shelf life.