Advantages

Nutrition :

• Increases fiber & protein levels:
• Source of fiber ≥ 1% - Rich in fiber ≥ 20%.

Organoleptic:

• Changes the color gradually depending on the percentage of incorporation and the flour used.
• Brings mild to more cereal-like flavors depending on the incorporation.
• Brings softness to the crumbs and crispness to the crusts.

Economic :

• The increase in hydration induced by the addition of brewer's spent grain flour helps to limit material costs.

In practice

Which flour to choose?

Blond for its cereal flavor. It brings rustic notes to the product.

Brown and amber for original flavors or sweet-savory combinations with their cocoa and caramel notes. They also provide more pronounced colors.

At what percentage of incorporation?

From 5% to have a coloring, up to 20% to have a well-risen, soft and colored dough.

What changes should be taken into account?

Increase hydration: +10% for every 5% of spent grain flour added.
Performing autolysis makes kneading easier and develops tangy aromas in the bread.