Advantages

Nutrition :

• Improves the Nutri-score → from D to C in our example.
• Increases fiber & protein levels:
• Source of fiber ≥ 2% - Rich in fiber ≥ 20%.
• Protein source ≥ 1%.

Organoleptic:

• Changes the color and flavors gradually depending on the percentage of incorporation and the flour used.

Economic :

• The incorporation of spent grain flour requires increasing the hydration of the dough. This helps to limit the cost of raw materials.

In practice

Which flour to choose?

Blond for its cereal flavor. It gives a golden color to the dough.

Brown and amber for sweet and salty combinations with their cocoa and caramel notes.

HAS what percentage of incorporation?

From 5% to have a coloring, up to 20% to have a well-risen, soft and colored dough. The addition of gluten may be necessary.

What changes should be taken into account?

We recommend increasing hydration and growing time.

We recommend carrying out an autolysis to facilitate kneading.