Advantages

Nutrition :

• Adding spent grain flour helps reduce the caloric load.
• From 8% of brewer's spent grain flour, the pastry can have the claim source of fiber.
• Certain mineral contents are increased: magnesium, iron, calcium, phosphorus and zinc.

Organoleptic :

• Blonde spent grain flour improves the nutritional composition without altering the appearance of chocolate breads.
• It also helps to enhance the cereal flavors of the product and promote its coloring.

Economic :

• Since flour is rich in fiber, the hydration of the dough must be increased. The material cost is therefore reduced.

In practice

Which flour to choose?

Our fine grain flours (>210µm) are the most suitable.

Blond spent grain flour provides fiber without changing the organoleptic characteristics of the product.

To create two-tone puff pastries, brown spent grain flour can be used.

Amber spent grain flour will add caramel coloring and flavors.

At what percentage of incorporation?

Up to 10% incorporation, spent grain flour improves nutritional values without changing the appearance of the pastry.

By increasing the percentages, the color can be slightly modified and given a more rustic look.

What changes should be taken into account?

It is necessary to increase the hydration (about +10% from 5% of added flour). To facilitate kneading, it is possible to hydrate the spent grain flour beforehand, because it has a high water retention power.