16 application areas. A separate solution for every process.
Gluten-free bread, buns, flatbread and baking mixes. We set the milling so the dough holds its shape without wheat gluten.
Cookies, sponges, gingerbread, fillings. Consistent particle size gives a predictable structure every batch.
Gluten-free pasta and noodles. Buckwheat and lentil flour give a dense structure and natural colour.
Sausages, convenience foods, pâtés. Pulse flour binds moisture and holds the mince structure.
Yoghurts, desserts, cheese spreads. Heat-treated flour works as a stabiliser with no off-flavours.
Mix stabilisation and crystallisation control. Rice and heat-treated flour, gluten content below 20 ppm.
Porridges, purées, dry mixes. Super and Super+ lines with tighter microbiological limits.
Protein blends, bars and porridges: flour is selected by the protein content on its label.
Extruded and fried snacks, chips and sticks. Corn flour delivers crunch and colour.
Granola, flakes, instant porridges, bars. Flour that behaves well in the extruder and rehydrates quickly in milk or water.
Breading mixes for meat, fish and vegetables — a crisp crust without wheat flour.
Thickening sauces, soups, gravies and ready meals without wheat flour.
Plant milk and shakes — rice and oat flour as the main ingredient.
Dusting berries before freezing and glazing with rice and corn flour.
Scrubs, masks, powders, dry shampoos — rice and corn flour milled to your brief.
Plant flour for pelleting and extrusion: a binder and a source of plant protein.
Kaskad LLC has been making gluten-free flour and semolina at its own mill in Karlivka since 2001. This section covers 16 industries we supply. Each industry page lists the products that work in it, the processing lines, the limits under our technical specifications and answers to a technologist's questions. Here is a short map: how to find your industry and where to start.
Dough and product structure.Bread and bakery,confectioneryandpasta: flour works where there is no wheat gluten, and the grind decides. Consistent particle size gives a predictable product structure batch after batch. The main line is Standard.
Water binding and thickening.Meat industry,dairy,ice cream production,dressings and saucesandplant-based drinks. Here, besides Standard, the Texture line works — flour after heat treatment for recipes where water binding and texture matter.
Crisp crust and coating.Breading,snacksandfrozen and dried fruit. The main products are corn and rice flour and corn semolina; the grind sets the fraction. For flour the limit is at least 60% through a 160 µm sieve and no more than 2% retained on a 250 µm sieve; for semolina, not more than 2.0% through a 41/43 PA sieve.
Composition of the finished product.Baby food,dietary and sports nutritionandcereals and breakfast. The raw material is chosen by the nutritional values on the marking: from 6.0 g of protein per 100 g in rice flour to 28.0 g in red lentil flour. For baby food there are the Super / Super+ lines with enhanced microbiological limits and the separate baby-food line under TU U 15.8-31680679-002:2007.
Non-food and special uses.Cosmetics industry— rice and corn flour milled to a technical brief for scrubs, masks and powders.Pet food— plant flour for pelleting and extrusion.
Not every product comes in every line: the set of lines is given on each product page and in theproduct table.
Each batch comes with a quality passport or manufacturer's declaration; a COA is issued on request. Gluten-free status is confirmed by AOECS licence UA-001 (certificate No. UA0012026), with gluten content below 20 ppm. ISO 22000:2018 certificate No. ODS-397/QS covers flour with different technological properties, from standard to baby food. The limits and our six sets of technical specifications are on thequality and certificationpage.
Pack formats are 30 and 50 kg sacks; the minimum order is one sack. A free sample of up to 5 kg is made in 5 days. We supply Ukraine and export.
Start with the page for your industry: it lists the products that work there, with their lines and limits. If your recipe is non-standard, describe the task in the request — we will match the product and the line, and you can test them on a free sample of up to 5 kg.
Yes. The sample is free, up to 5 kg, made in 5 days. Parameters to a technical brief — milling, moisture, microbiological limits, pack format — are fixed in the Special line, starting from a trial batch.
Standard is for standard recipes with controlled milling. Texture is flour after heat treatment for recipes where water binding and texture matter. Super / Super+ carries enhanced microbiological limits for baby and specialised nutrition. Special sets the parameters to the customer's brief from a trial batch.
A quality passport or manufacturer's declaration as standard; a COA on request. Copies of the ISO 22000, AOECS and Kosher certificates are on theabout the companypage.
Yes, we supply Ukraine and export. Pack formats are 30 and 50 kg sacks; the minimum order is one sack. State the destination country in the request — a manager will call you the same working day.
We determine the optimal milling and processing parameters, test the raw material and, where needed, help you adapt the recipe.
Phone: +38 099 977 74 43, +38 050 595 75 62 · Email: office@tovkaskad.com · Personal data
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