A range of functional grains and flours comprised of pure ingredients of wheat, rye, barley and oats.
The cereals are heat-treated in a completely natural process, which considerably cuts down production time as no scalding of the grains is then required. They also bring multiple health benefits to your baked goods, such as high-fibre and additive-free content.
Functional flour and grains have a water binding capacity five times higher than conventional flour. These functional ingredients maintain bread’s moisture, enhance the quality of thawed frozen products, all while guaranteeing a reliable baking process and excellent dough qualities.
The range may be used in all kinds of bread production, including baguettes, rustic crusty bread, loaf bread, sourdough and even pizza!
Depending on the desired product, the range may also be used to replace conventional ingredients, for example, guar gums, vital gluten, enzymes, cold-swelling starches, pre-gelatinised wheat flour and milk. Instead, the bread is improved by natural means.