Grain flour is starting to find a place on consumer shelves and there are good reasons for this. It represents a real asset in our diet on many points. Both nutritionally, ecologically, tastefully and even technically !

Indeed, from a nutritional point of view, Maltivor spent grain flour is rich in proteins , fibers and minerals :

• It is almost 10x richer in fiber than T55 wheat flour,
• It is 2x richer in protein than T55 wheat flour,
• It is 7x less rich in carbohydrates than T55 wheat flour,
• There are 10x more calcium in spent grain flour than in T80 wheat flour,
• There are 6x more zinc in spent grain flour than in T80 wheat flour,
• We find 5x more iron in spent grain flour than in T80 wheat flour,
• We find 4x more phosphorus in spent grain flour than in T80 wheat flour,
• There are 3x more magnesium in spent grain flour than in T80 wheat flour.

To be clearer, it is then 20 g of protein and 50 g of fiber which are present in 100 g of wheat flour. It is then a new source of vegetable protein that is available to consumers wishing to reduce or eliminate animal protein from their diets.

In addition to containing less carbohydrates than most flours, spent grain flour is also very low in gluten, which makes it possible to create gluten-free recipes, which can be found on our recipe blog .

The spent grain flour is then in every way different from a classic wheat flour, and it finds its place alongside legume flours. However, it pulls out of the game by coming from an untapped material in human food and is then positioned as anti-waste and zero-waste in addition to being interesting at the nutritional level!