Advantages

Nutrition :

• Improves Nutri-score.
• Increases fiber and protein levels:
• Source of fiber > 1% - Rich in fiber > 16%.
• Protein source > 26%.
• Contribution of phosphorus , zinc and iron .

Organoleptic:

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

In practice

Which flour to choose?

• Blond : perfect for savory pasta, because it brings a cereal taste and a rustic flavor. It is the flour to favor for an enrichment in fibers without too many organoleptic modifications.
• Amber : more for sweet pastries with its caramelized taste, it allows you to reduce the quantities of added sugar.
• Brown : more pronounced in color and taste, it will be perfect for sweet doughs by bringing cocoa and roasted notes. It can even partly replace cocoa in chocolate doughs.

At what percentage of incorporation?

From 10% to have a change in color and taste. Up to 30% to keep a soft and easily laminable dough.

What changes should be taken into account?

Increase the hydration by 5 to 10% to keep the dough soft. We also recommend increasing the amount of egg in your recipe to keep good elasticity.

The addition of brewer's spent grain flour helps to limit the shrinkage of the pasta during rolling.