Advantages

Nutrition :

• Increased fiber and protein content:
• Source of protein.
• Source of fiber > 21% from spent grain flour.

Organoleptic :

• The addition of spent grain flour allows the flavors and colors of the products to be modified gradually depending on the incorporation rate.
• In this example, adding amber spent grain flour helps reduce the amount of sugar thanks to its caramelized flavors .

Economic :

• Dried grain flour has a high water retention power, the hydration of the dough must be increased, this allows a reduction of material costs.

In practice

Which flour to choose?

All three flours can be used. Blond spent grain flour will bring a more rustic side thanks to these cereal notes, the amber spent grain flour will be more delicious thanks to its caramelized flavor and brown spent grain flour will give a more original result with a more pronounced color and roasted/cocoa flavors.

At what percentage of incorporation?

From 5% to see a coloring appear.

From 20% for the fiber source claim and up to 40% to keep a soft product.

What changes should be taken into account?

The hydration of the dough must be increased : at least +5% hydration for 10% of added spent grain flour.

Other recipes

Spent grain flour can also be incorporated into gluten-free pancake recipes , mixed with other gluten-free flours.

It also allows the making of Breton galettes as a replacement for part of the buckwheat flour.